1/2 lb. fettuccine, uncooked
2 c. Swiss cheese, julienne cut
16 thin slices Genoa salami, julienne cut
1/2 c. celery, diced
1/2 c. green pepper, diced
1 c. black olives, pitted and sliced
1 c. cherry tomatoes, halved
1/4 c. green onion, sliced thin
3 Tbls. red wine vinegar
1-1/2 t. salt, divided
1/2 c. olive oil
2 small cloves of garlic, crushed
Cook fettuccine to desired doneness; drain and rinse with cold water.
Combine cheese, salami, celery, green pepper, olives, tomatoes and onion in large bowl.
Sprinkle with oregano, if desired, 1 teaspoon salt and 1/2 t. pepper. Add fettuccine.
In small bowl, combine vinegar, remaining 1/2 t. salt and pepper to taste, olive oil, and garlic.
Pour over fettuccine and toss gently with 2 forks to coat all of fettuccine with dressing.
Refrigerate for several hours, or overnight.