Italian Salad

Our family enjoys trying new salads, and have discovered some delicious ones along the way. One of my sister-in-laws gave me this recipe and last night I made it. (If you're reading this Emma, Thank-you so much for sharing) Since it has to marinade overnight I didn't get to taste it until today. I loved it, my husband asked for seconds which is always a good sign, the girls didn't care for the olives, and Sailor emphatically does not care for it at all.


Italian Salad
1 box (16 oz) medium shell pasta
4 oz. hard salami, cubed
6 oz. sliced pepperoni, quartered
12 cheese sticks, halved and cut in 1/4" pieces
3 medium tomatoes seeded and chopped
1 bell pepper chopped
1/2 cup sliced ripe olives
1/2 cup sliced stuffed olives
1 cup Zesty Italian salad dressing
1 tsp. oregano

Cook pasta shells according to directions on box. Rinse in cold water and drain. Place in a big bowl then add your salami, pepperoni, cheese, olives, tomatoes, and pepper.
In a smaller bowl combine the Italian dressing and oregano and mix with a wire whisk or fork. Pour over salad and toss to coat. Cover and refrigerate over night to let the flavors blend.
Serves approximately 16. It keeps well for several days if kept refrigerated.
Enjoy!