Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          uncooked mostaccioli
   1      tablespoon    olive oil
     1/4  pound         sliced salami -- cut
                        into 1/8-inch strips
     1/4  pound         thinly sliced fully cooked
                        smoked ham -- cut into 1/8-inch
                        strips
     1/4  pound         provolone cheese -- cut
                        into 1/8-inch strips
                        salad greens
                        ***OLIVE-TOMATO DRESSING***
   1                    anchovy fillet -- mashed
   1      large         clov garlic -- crushed
     1/3  cup           olive oil
   1      cup           cherry tomatoes -- cut in half
     1/2  cup           chopped pimiento stuffed olives
     1/2  cup           chopped greek or ripe olives
     1/2  cup           chopped mixed pickled
                        vegetables
     1/2  teaspoon      dried oregano leaves

Preparation:

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.