| 1 lb. | Small pasta shells cooked |
| 1/2 lb. | Provolone cut into cubes |
| 1/4 lb. | Salami |
| 1/2 lb. | Pepperoni |
| 1/2 c. | Black olives |
| 1 | Med. green pepper chopped |
| 3 stalks | Celery chopped |
| 1 | Small onion sliced thin |
| 3 | Diced tomatoes |
| 1/4 t. | Salt |
| 1 t. | Oregano |
| 1 t. | Pepper |
| 3/4 c. | Oil |
| 1/2 c. | Vinegar |
| 1/4 c. | Italian dressing |
Mix salt, oregano, pepper, oil, vinegar and dressing together in small bowl.
Combine remaining ingredients in large bowl, toss with dressing.
Refrigerate 3 hours.