Anti-pasto salad yumminess

Today for lunch I mad Anti-pasto salad. My mom would always make this during the summer months and when you came in for dinner and saw this pasta salad on the table you knew summer was here. Since I enjoy it so much (and have a few converts to it, too!) I'll share it with you all:


Anti-Pasto Salad (as passed down by V. K)

1 lb medium shells
1/4 lb salami sliced 1/4in thick from deli
1/2 lb pepperoni sliced 1/4in thick from deli
1/2 lb provolone cheese sliced 1/4in thick from deli

2 green peppers
3 stems celery
3-4 tomatoes or 1 package cherry/ grape tomatoes
1 can large black olives
a little bit of diced red onion, less than 1/4 cup

Cook the pasta according to the box.
Cut everything else into bite sized pieces

Mix together:
1 tsp Salt
1 TBS oregano (dried)
1 tsp Pepper
3/4 cup red wine vinegar ( you can mix white wine vinegar with it too)
3/4 olive oil

Mix this all together in the pasta pot or the biggest bowl you have. You can eat it right away, at room temp or after refridgeration.

Enjoy!