https://foodland.iga.com/Recipes/Detail/4234/
Yield: 12-16 servings
| 1 | pkg. | (16 oz.) medium shell pasta | |
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| 1/4 | lb. | hard salami, cubed | |
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| 1/4 | lb. | sliced pepperoni, halved | |
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| 1 | block | (4 oz.) provolone cheese cubed | |
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| 4 | medium tomatoes, seeded and chopped | ||
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| 4 | celery ribs, chopped | ||
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| 1 | medium green pepper, chopped | ||
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| 1/2 | cup | sliced stuffed olives | |
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| 1/2 | cup | sliced ripe olives | |
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| 1 | bottle | (8 oz.) Italian salad dressing | |
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| 2 | teaspoons | dried oregano | |
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| 1/2 | teaspoon | pepper | |
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Cook pasta according to package directions; rinse in cold water and drain.
Place in a large bowl; add salami, pepperoni, cheese, vegetables and olives. Add salad dressing, oregano and pepper; toss to coat. Cover and refrigerate overnight.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4234/
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