Anti-Pasti Pasta Salad

• 1 lb pasta shells
• 12 lb provolone cheese
• 12 lb salami
• 12 lb pepperoni
• 2 green peppers
• 2 stalks celery
• 1 yellow onion
• 1 (6 ounce) can pitted black olives
• 1 tablespoon oregano
• 1 12 tablespoons salt
• 1 teaspoon pepper
• 12 cup vinegar
• 34 cup oil

1. Cook 1 lb.
2. box large shells according to package directions.
3. (While any pasta shape could be used, the large shells compliment the meats and cheese as they tend to nest inside.)
4. Put prepared pasta in LARGE bowl.
5. Cube provolone and salami.
6. Slice pepperoni in quarters.
7. Chop green peppers, celery, and onion.
8. Add all ingredients to bowl with can of whole olives.
9. Prepare dressing and pour over.
10. Refrigerate before serving.
11. You may add more dressing after refrigeration if you would like to taste.
12. *To save time I have used pre-sliced pepperoni and salami cut into quarters or strips.

pasta shells, provolone cheese, salami, pepperoni, green peppers, stalks celery, yellow onion, black olives, oregano, salt, pepper, vinegar, oil

Taken from www.food.com/recipe/anti-pasti-pasta-salad-280174 (may not work)