Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Uncooked mostaccioli |
| 1 tablespoon | Olive oil |
| ¼ pounds | Sliced salami; cut |
| Into 1/8-inch strips | |
| ¼ pounds | Thinly sliced fully cooked |
| Smoked ham; cut into 1/8-inch | |
| Strips | |
| ¼ pounds | Provolone cheese; cut |
| Into 1/8-inch strips | |
| Salad greens | |
| 1 | Anchovy fillet; mashed |
| 1 large | Clov garlic; crushed |
| ⅓ cup | Olive oil |
| 1 cup | Cherry tomatoes; cut in half |
| ½ cup | Chopped pimiento stuffed olives |
| ½ cup | Chopped greek or ripe olives |
| ½ cup | Chopped mixed pickled |
| Vegetables | |
| ½ teaspoon | Dried oregano leaves |
OLIVE-TOMATO DRESSING
Prepare Olive-Tomato Dressing. Cook mostaccioli as directed on package; drain. Rinse in cold water; drain. Toss mostaccioli and oil. Layer mostaccioli, salami, ham, provolone and salad greens on Olive-Tomato Dressing. Cover and refrigerate at least 4 hours but no longer than 24 hours. Toss just before serving. Arrange on salad greens. 6 SERVINGS.
OLIVE-TOMATO DRESSING Stir anchovy and garlic thoroughly into oil in large bowl. Stir in remaining ingredients.
Per serving: 199 Calories (kcal); 19g Total Fat; (86% calories from fat); 5g Protein; 2g Carbohydrate; 14mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; 0 Other Carbohydrates Recipe by: Betty Crocker's Smartcook Converted by MM_Buster v2.0n.