Salami Pasta Salad

2 cups uncooked small pasta shells
3/4 cup diced green pepper
3/4 cup diced tomatoes
1/2 cup chopped pepperoni
1/2 cup cubed hard salami
1/2 whole ripe black olives, quartered
2 oz. provolone cheese, cubed
1/3 cup chopped onions

Dressing
1/3 cup vegetable oil
1/4 cup red wine vinegar
2 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. dried oregano
1/2 tsp. pepper

Cook pasta, drain, and rinse in cold water. Place in a large bowl. Add green pepper, tomatoes, pepperoni, salami, olives, cheese, and onion. In a jar with a tight fitting lid, combine the dressing ingredients. Shake well. Pour over pasta mix and toss to coat. Cover and refrigerate until serving.

I saw this recipe on Sarah Ellen's counter when we crashed with the Edwards family a few weeks ago and copied it down. This one is definitely a winner! It is very versatile. You can add or omit practically any ingredient for your own taste. For example, when I made it, I omitted the green peppers, used very few onions because Jason's not a big fan, sliced up deli meat salami because I couldn't find any thick enough to actually cube, and used cheese crumbles instead of provolone cubes. Really tasty and great to make and use for quick lunches all week at work (which is what we did)!