Total Time
Prep 1 hr
Cook 0 mins

I got this recipe from my great aunt years ago and it is a favorite with our entire family. This is great for large gatherings or potluck dinners. It travels well and is always popular at picnics or on the buffet table. Note: **Don't be tempted to "jazz up" the dressing. This simple dressing combines with the flavors of the pepperoni and salami and tastes great.

Ingredients Nutrition


  1. Rinse cooked pasta with cold water and drain completely.
  2. In a large bowl, toss together pasta and next nine ingredients {through provolone).
  3. Season to taste with salt and pepper.
  4. Mix dressing ingredients--oregano, vinegar and oil.
  5. Pour over salad and mix well.
  6. Refrigerate for an hour before serving.
  7. **Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.


Most Helpful

I don't what happened to my previous review of this recipe, but I can actually sum it all up in a nutshell - since originally making this recipe, I have made it many, many times since! That speaks for itself! I make this exactly as posted, and it is just perfect! Thanks for sharing this.

JackieOhNo! January 24, 2011

Tons of flavor in this salad - I haven't made anything like it before, but was very well received by everyone! My favorite part were the olives, although agree with Syd that additional salt probably isn't necessary (I didn't add any) with the olives and meats. Made for PRMR tag.

Brooke the Cook in WI July 27, 2010

Was cooking for a couple of neighbors the other night, so made this entire recipe & split it with them! My other half & I really enjoyed the combo of flavors in the finished salad! The only thing I omitted was an additional salt, 'cause I felt sodium from the meats & olives was plenty! VERY NICE TASTING SALAD, & a keeper of a recipe! [Made & reviewed while touring Italy on Zaar's World Tour 4]

Sydney Mike June 30, 2008

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