Recipe: Marinated Antipasto Salad (pasta salad)

MARINATED ANTIPASTO SALAD

1 pound uncooked medium pasta shells
1 (6 ounce) can pitted black olives, drained, sliced
8 ounces hard salami, sliced
8 to 12 ounces provolone cheese, cut into small cubes
4 ounces pepperoni, sliced
3 small tomatoes, cut into wedges
2 green bell peppers, cut into strips
2 ribs celery, sliced
FOR THE MARINADE/DRESSING:
3/4 cup vegetable oil
1/2 cup red wine vinegar
1 to 1 1/4 tablespoons oregano
1 tablespoon salt (or to taste)
1 teaspoon ground black pepper

Cook the pasta according to package directions; drain. Cool to room temperature.

Combine the pasta shells, olives, salami provolone cheese, pepperoni, tomatoes, green peppers and celery in a 9x13-inch baking dish; set aside.

Mix the oil, vinegar, oregano, salt and pepper In a bowl until well blended. Pour over the pasta mixture and toss to coat well.

Refrigerate, covered, for 8 to 10 hours, stirring occasionally.

Makes 12 servings
Source: Everything but the Entree by Junior League of Parkersburg