Cook pasta shells according to package directions. Drain and rinse in cool water. Place in large bowl and add tomatoes, olives, cheese, salami and bell pepper. Combine vegetable oil, vinegar, salt, basil, oregano and garlic powder in a small bowl, mix well. Pour over salad and toss to coat. Refrigerate for 1 hour. 8-10 servings.
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 665 (53%)|
|Amt Per Serving||% DV|
|Total Fat 73.8g||98 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 45.7g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 144.9mg||45 %|
|Sodium 1235.7mg||43 %|
|Potassium 889.6mg||23 %|
|Total Carbohydrate 127.2g||37 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 119.8g|
|Protein 25.6g||37 %|
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Calories per serving: 1261
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