Instructions: 1. PREPARE 1/2 RECIPE VINEGAR AND OIL DRESSING (RECIPE NO. M06900). ADD BASIL. SET ASIDE FOR USE IN STEP 4.

2. ADD SALT AND OIL TO WATER; HEAT TO ROLLING BOIL. SLOWLY ADD MACARONI OR RIGATONI, STIRRING CONSTANTLY OR UNTIL WATER BOILS AGAIN.

COOK 15 MINUTES OR UNTIL JUST TENDER. DRAIN THOROUGHLY.

3. ADD SALAMI, CHEESE, OLIVES, CELERY, ONIONS, PEPPERS AND TOMATOES TO COOKED MACARONI OR RIGATONI. TOSS LIGHTLY.

4. ADD VINEGAR AND OIL DRESSING. TOSS LIGHLTY. COVER; REFRIGERATE AT LEAST 3 HOURS OR UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE.

NOTE: IN STEP 3, 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPPED CELERY. 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. 1 LB 4 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB CHOPPED FRESH SWEET PEPPERS AND 5 LB 2 OZ FRESH TOMATOES A.P. WILL YIELD 5 LB DICED TOMATOES.

SERVING SIZE: 1 CUP (6 3

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