4 oz. hard salami, diced
1 sm. red onion, sliced, separated into rings
1 c. whole pitted ripe olives
8 oz. fresh mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained, quartered
1/2 c. Italian dressing
6 c. water
1 tsp. salt
1 tbsp. vegetable oil
2 c. lg. shell macaroni, uncooked (8 oz.)
1 c. diagonally sliced celery
1 c. cherry tomatoes, cut in half
1/2 c. diced green pepper
6 oz. Swiss cheese, cut in thin strips
1 tsp. salt
1/4 tsp. black pepper
12 slices hard salami for garnish

In a medium bowl, place salami, onions, olives, mushrooms and artichoke hearts. Add dressing, toss to coat ingredients. Cover and marinate in refrigerator 3 hours. One hour before serving, bring water to rapid boil in a heavy 4 quart saucepan. Add 1 teaspoon salt and oil. Gradually add macaroni, being sure water continues to boil. Cook macaroni until tender but firm, stirring occasionally. Drain. Rinse with cold water. Drain again. Place in large salad bowl. Add cherry tomatoes, celery, green pepper, cheese, 1 teaspoon salt, pepper and marinated vegetables. Toss lightly. Refrigerate 30 minutes. Garnish rim of bowl with salami slices folded in quarters for a ruffled effect. Makes 10 servings.