Shell pasta salad

Yield: 6 Servings

Measure Ingredient
1 pounds Small Pasta Shells; cooked and drained
¼ pounds Provolone Cheese; cubed
¼ pounds Hard Salami; diced
¼ pounds Pepperoni Sausage; diced
3 \N Green Pepper; diced
3 \N Ribs Celery; diced
2 smalls Onions; diced
1 can Black Olives; sliced
7 ounces Green Olives; sliced
3 \N Tomatoes; chopped
1 tablespoon Oregano
1 teaspoon Salt
½ teaspoon Pepper
3 tablespoons Sugar
¾ cup Vegetable Oil
½ cup White Vinegar

DRESSING

Combine all dressing ingredients; shake or stir well. Refrigerate until needed. Combine all salad ingredients except tomatoes. Add dressing, mix well. Refrigerate 24 hours before serving. Add tomatoes right before serving.

Recipe by: Mrs. Fisher Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@...> on Jul 27, 1997

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