2 cups uncooked small pasta shells 3/4 cup chopped green pepper 3/4 cup chopped fresh tomatoes 1/2 cup chopped pepperoni 1/2 cup cubed hard salami 1/2 cup whole ripe olives, quartered 2 ounces provolone cheese, cubed 1/3 cup chopped onion
Dressing: 1/3 cup canola oil 1/4 cup red wine vinegar 2 tablespoons sugar 1-1/2 teaspoons salt 1-1/2 teaspoons dried oregano 1/2 teaspoon pepper
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion.
In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving.