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