• 1 pound cooked medium-sized shell noodles
• 3 green bell peppers, chopped
• 2 stalks celery, sliced
• 1 small onion, chopped
• small jar green sliced olives
• 1 can black olives sliced
• 1/4 pound salami, cut into small cubes
• 1/4 pound Provolone or Monterey cheese, cubed
• 5 tomatoes, cut into small pieces

Dressing:

• 1/2 cup red wine vinegar
• 2/3 cup oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon oregano

Put all above ingredients in a large bowl and toss with dressing and marinate over night or at least four hours. Stir again before serving. Refrigerate. For the dressing, combine ingredients in a small bowl, and drizzle on salad.