Antipasto Salad - cooking recipe

Ingredients

2 green peppers
3 tomatoes
1/4 lb. Provolone cheese
1/4 lb. hard salami (Genoa), sliced thin
1/4 lb. pepperoni, sliced thin
1 small onion, minced
2 stalks celery, diced
1 (6 oz.) can pitted black olives, drained
1 (5 oz.) jar stuffed green olives, drained
about 1 lb. rotini or shell pasta, cooked, drained and cooled
2/3 c. olive oil or vegetable oil
1/2 c. red wine vinegar
1 tsp. leaf oregano, crumbled
1 tsp. pepper
salt to taste

Preparation

Cut tomatoes, peppers and cheese into bite size pieces in large mixing bowl.
Add salami, pepperoni, onion, olives and pasta; stir to blend.