8 oz. Rotini (spiral pasta) or shell macaroni
Boiling water
6 oz. fresh mushrooms (sliced)
1/4 c. rice vinegar (or malt vinegar)
6 oz. sliced soft beer salami (or Cotto salami)
3 oz. sliced Genoa salami (or German salami)
3 oz. sliced hard salami (or Italian salami)
2 med. sweet bell peppers (diced)
2 bunches green onions (sliced, about 2/3 c.)
6 oz. fresh spinach leaves
2 pickling cucumbers (or zucchini) about 4 in. long
1 c. crisp rice noodles (or chow mein noodles)
Oriental Treasure dressing

Cook pasta in boiling water until almost tender, about 10 minutes. Rinse, drain very well. Chill. Toss mushrooms with rice vinegar in large bowl or container. Cut the salami slice in quarters or bite-size pieces. Add salami, pasta, peppers and onions to the mushrooms. Do not mix. Remove stems from spinach, then wash. Roll single layer of leaves in paper towels to dry. Slice cucumbers.