Recipe(tried): Antipasto Salad

Antipasto Salad

1 (1 lb) box small shell macaroni, cooked
1/4 lb. pepperoni, cubed
1/4 lb. salami, cubed
1/4 lb. provolone cheese, cubed
2 large green peppers, diced
2 med. onions, diced
1 (6oz) jar marinated artichoke hearts
1 (6oz) can sliced black olives
1 (7oz) jar sliced green olives
3 plum tomatoes, diced
1 tbsp. dried oregano
1 tsp. black pepper
1 tsp. salt
2 tbsp. brown sugar
3/4 cup olive oil
1/2 cup vinegar
2 tbsp. grated parmesan cheese

Combine macaroni and next 9 ingredients in a large bowl. Blend oregano, pepper, salt, brown sugar, oil, vinegar and parmesan cheeese. Pour over salad and toss. Serve at room temperature.