The salad is a meal in itself but is good served with bread sticks. Yields 18 to 20 generous servings.

2 (8 oz.) pkgs. radiatore pasta (cooked and cooled)
2 cans of ripe olives (drained)
1 1/2 c. bell pepper coarsely chopped
1 1/2 c. celery coarsely chopped
1/2 head lettuce bite size pieces
3 c. cooked ham cubed, bite size pieces
3 c. cooked chicken breast cubed, bite size pieces
12 hard boiled eggs, whites only, cut into eighths

Combine all above ingredients in very large bowl and toss.

DRESSING;

Mix the first 6 ingredients. Heat in microwave and stir to dissolve bouillon. Add the remaining ingredients for the dressing. Mix until smooth. Pour onto salad and toss.

2 tbsp. white wine vinegar
1 tbsp. white cooking wine
1 tsp. lemon juice
4 tbsp. water
2 tsp. sugar
2 1/2 tsp. chicken bouillon granules
1 1/4 c. Miracle Whip
1 1/4 c. sour cream
3/4 tsp. garlic powder
3/4 tsp. chervil (or parsley)
1/4 tsp. ground ginger
1/2 tsp. celery salt
12 hard boiled egg yolks (riced)
1 lg. grated carrot