Antipasto Salad - cooking recipe

Ingredients

1 lb. large shells, cooked
1/2 lb. Provolone cheese, cubed
1/2 lb. beef salami, cubed
1/2 lb. soft pepperoni, sliced (I cut in 1/2-inch slices)
2 stalks celery, sliced
2 green peppers (bite-size)
1 onion, chopped
2 to 3 tomatoes, chopped
1 small can ripe black olives
1 small jar green olives
1 Tbsp. oregano
1 tsp. pepper
1 Tbsp. salt
1/2 c. wine vinegar
3/4 c. oil

Preparation

Mix all ingredients together.
It may sit overnight.
Add 1 head lettuce just before serving, if desired.