INGREDIENTS:
1 3/4 c. (8 oz.) Ditalini pasta, uncooked
2/3 c. mayonnaise
1/2 tsp. dry mustard
1 c. (4 oz.) cheddar cheese, cubed
3/4 c. tomatoes, chopped
1/2 c. pepperoni, diced
1/2 c. green pepper, chopped
1/4 c. celery, chopped
2 tbsp. onion, chopped
Ripe olives
DIRECTIONS:
Cook Ditalini according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine mayonnaise and mustard; blend well. Add cooled Ditalini, tomatoes, cheese, pepperoni, green pepper, celery and onion; mix lightly. Chill. To serve, place in a lettuce lined bowl and garnish with ripe olive halves. Makes 8 servings.
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