SALAD:

8 oz. uncooked spinach fettuccine
2 c. sliced ham or salami strips
4 oz. sliced provolone cheese, cut into thin strips
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
1 (2 1/4 oz.) can sliced ripe olives, drained
2 tbsp. grated Parmesan cheese

DRESSING:

1/2 c. mayonnaise or salad dressing
3 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1 1/2 tsp. chopped fresh marjoram or 1/2 tsp. dried marjoram leaves
1-2 tbsp. milk

Cook fettuccine to desired doneness as directed on package. Drain; rinse with cold water.

In large bowl, combine all salad ingredients except 2 tablespoons Parmesan cheese; toss gently. In small bowl, combine all dressing ingredients, adding enough milk for desired consistency; blend well. Pour dressing over salad; mix gently. Cover; refrigerate 2 to 3 hours to blend flavors. Just before serving, sprinkle with 2 tablespoons Parmesan cheese. 9 (1 cup) servings.