Antipasto Pasta Salad

Ingredients

• 1 6 oz jar marinated artichoke hearts drained and halved
• 14 lb Genoa salami sliced thin and cut 14-inch strips
• 12 c pitted ripe olives sliced
• 14 c Parmesan cheese
• 14 c olive oil
• 2 cloves garlic
• 1 Tbsp fresh squeezed lemon juice
• 12 Tbsp dried oregano leaves
• 12 tsp salt
• freshly ground pepper
• 12 lb Fontina cheese cut 14-inch strips
• 1 8 oz pkg egg noodles

Directions

1. In 4-quart bowl combine artichoke hearts salami olives and Parmesan cheese
2. Add olive oil lemon juice oregano salt and pepper
3. Toss well to coat ingredients evenly with dressing
4. Add Fontina cheese toss again