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Pasta Antipasto

1/2 pound rotelle pasta*
1 cup (8 ounces) Italian salad dressing
1 cup sliced fresh mushrooms
1 cup pitted ripe olives
1/2 cup roasted red pepper, cut into strips
3 medium tomatoes, sliced
3 hard-cooked eggs, sliced
1 cup artichoke hearts, halved
1/4 pound thinly sliced salami or pepperoni
1/4 pound provolone or mozzarella cheese, cut into strips
Lettuce

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

Makes 6 servings.

*Substitution: Use 1/2 pound ziti pasta or medium shell macaroni.

Recipe and photograph provided courtesy of The Association For Dressings and Sauces.