Antipasto Salad

• 1 1/2 lb. chunk salami
• 1 1/2 lb. Italian sausage, removed from casing
• 2 lb. boiled potatoes (skins left on and cold)
• 4 firm tomatoes
• 6 Fettechini peppers
• 4 chopped garlic cloves
• 1 red onion
• 1 raw zucchini
• 1/8 tsp. red pepper flakes (if desired)
• 1 tsp. oregano
• 1 tsp. parsley
• 1/2 tsp. salt
• 1/2 tsp. cracked pepper
• 1 c. small shells, cooked
• 1/2 c. olive oil

1. Remove sausage from casing and brown in skillet with small amount oil.
2. Cut salami into small cubes.
3. Cook shells until tender; drain and set aside.
4. Cook potatoes until done, but firm. Drain and refrigerate until cold and leave peelings on.
5. Quarter lengthwise.
6. Cut tomatoes into wedges.
7. Chop Fettechini peppers and onion.
8. Cube or dice zucchini in large pieces.
9. Chop garlic fine. In large pan or bowl, place potatoes, quartered lengthwise, salami, browned Italian sausage and cooked shells and set aside.

chunk salami, italian sausage, potatoes, tomatoes, peppers, garlic, red onion, zucchini, red pepper, oregano, parsley, salt, cracked pepper, shells, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580012 (may not work)