Pepperoni Pasta Salad

• 1 pound Sea Shell Pasta; Cooked, Rinsed And Drained
• 1/2 pounds Provolone Cheese
• 1/4 pounds Salami
• 3 stalks Celery, Sliced
• 1/2 pounds Pepperoni
• 2 whole Green Peppers, Chopped
• 1 teaspoon Black Pepper
• 1 can (6 Oz. Can) Black Olives
• 1 jar (6-7 Oz. Jar) Green Olives
• 3 whole Tomatoes, Chopped
• 1-1/2 Tablespoon Salt
• 1 Tablespoon Oregano

1. Chop meat and cheese into bite-sized pieces. Add all ingredients together in a large bowl. Toss well to coat and chill for 24 hours before serving. Mix again before serving. Serve with Italian bread and a glass of white wine.
2. Sometimes, instead of a jar of green olives, I will use Italian olives from the gourmet olive section at the grocery store. I also sprinkle some Italian seasoning and minced garlic to taste.
3. Enjoy!

shell pasta, provolone cheese, ubc, stalks celery, pepperoni, green peppers, black pepper, black olives, green olives, tomatoes, salt, oregano

Taken from tastykitchen.com/recipes/salads/pepperoni-pasta-salad/ (may not work)