Pasta Antipasto

1/2 Lb. Rotelle macaroni*
1 C. (8 oz.) Italian salad dressing
1 C. Sliced mushrooms
1 C. Pitted ripe olives
1/2 C. Roasted red pepper, cut into strips
3 Medium Tomatoes, sliced
3 Hard-cooked eggs, sliced
1 C. Artichoke hearts, halved
1/4 Lb. Thinly sliced salami or pepperoni
1/4 Lb. Provolone ormozzarella cheese, cut into strips

Cook macaroni according to package directions; drain and rinse with cold water until completely cool. In large bowl, combine 2/3 cup of Italian salad dressing, mushrooms, olives and red pepper. Add macaroni and toss well. On large lettuce-lined platter, arrange macaroni mixture, tomatoes, eggs, artichokes, salami and cheese; chill. Just before serving, drizzle with remaining dressing.

*Substitution: Use ½ Lb. ziti or medium shell macaroni.

Yield: 8 Servings.