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1 lb dried elbow macaroni
6 T extra-virgin olive oil
8 small cherry tomatoes, cut in half
4 oz salami, cut into small cubes
2 celery stalks, thinly sliced
1 yellow, red, or green bell pepper seeded, deribbed, and cut into long thin strips
4 oz. mozzarella cheese, diced
Salt and freshly ground white pepper
2 T minced fresh oregano
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