Instructions: Cook pasta shells according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, olives, mozzarella cheese, salami, bell pepper and onions. Combine vegetable oil, cider or red wine vinegar, salt, basil, oregano and garlic powder in a small bowl, mix well. Pour over salad and toss to coat. Refrigerate for 1 hour.

Yield: 8-10 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.