Shell pasta salad
6 Servings
Ingredients
| Quantity | 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 | Green Pepper; diced | |
| 3 | Ribs Celery; diced | |
| 2 | smalls | Onions; diced |
| 1 | can | Black Olives; sliced |
| 7 | ounces | Green Olives; sliced |
| 3 | Tomatoes; chopped | |
| 1 | tablespoon | Oregano |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3 | tablespoons | Sugar |
| ¾ | cup | Vegetable Oil |
| ½ | cup | White Vinegar |
Directions
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