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Categories:
shell pasta onions green peppers tomatoes celery green olives black olives hard salami pepperoni Provolone cheese salt oregano vinegar oil
Viewed: 42 - Published at: 3 years agoIngredients
- 1 lb small shell pasta, cooked
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 3 tomatoes, chopped
- 4 celery ribs, chopped
- 1 (12 ounce) jar green olives
- 1 (15 ounce) can black olives
- 1/2 lb hard salami, chopped in 1/2 inch pieces
- 1/4 lb pepperoni, chopped in 1/2 inch pieces
- 1/2 lb provolone cheese, chopped in 1/2 inch pieces
- salt and pepper
- 1 teaspoon oregano
- 1/4 cup vinegar
- 3/4 cup oil
Method
- Rinse cooked pasta with cold water and drain completely.
- In a large bowl, toss together pasta and next nine ingredients {through provolone).
- Season to taste with salt and pepper.
- Mix dressing ingredients--oregano, vinegar and oil.
- Pour over salad and mix well.
- Refrigerate for an hour before serving.
- **Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.
