Muffuletta Salad

Recipe Ingredients

2 cups	474ml	Uncooked mostaccioli
1 tablespoon	15ml	Olive oil
1/4 lb	113g / 4oz	Sliced salami - cut
		Into 1/8-inch strips
1/4 lb	113g / 4oz	Thinly sliced fully cooked
		Smoked ham - cut into 1/8-inch
		Strips
1/4 lb	113g / 4oz	Provolone cheese - cut
		Into 1/8-inch strips
		Salad greens
		Olive-tomato dressing
1		Anchovy fillet - mashed
1		Garlic - crushed
1/3 cup	78ml	Olive oil
1 cup	62g / 2.2oz	Cherry tomatoes - cut in half
1/2 cup	73g / 2.6oz	Chopped pimiento stuffed olives
1/2 cup	73g / 2.6oz	Chopped greek or ripe olives
1/2 cup	55g / 1.9oz	Chopped mixed pickled
		Vegetables
1/2 teaspoon	2.5ml	Dried oregano leaves

Recipe Instructions

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.

Source:
Betty Crocker's Smartcook

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