| 1 cup | Salad dressing base from jar (Miracle Whip) |
| 1/2 cup | Milk |
| 2 (0.6-ounce) packages | Zesty Italian salad dressing mix |
| 5 1/3 cups | (16-ounces) uncooked mostaccioli, cooked and drained |
| 1 (8-ounce) package | Cotto salami slices, cut into strips |
| 1 (8-ounce) package | Low-moisture part-skim Mozzarella cheese, cubed |
| 3/4 cup | Each thin red bell pepper strips and thin zucchini strips |
| 1/2 cup | Pitted ripe olives, drained, halved |
Mix together salad dressing base, milk, salad dressing mix and pasta in large shallow bowl. Arrange remaining ingredients over pasta mixture; cover and chill. Makes 18 servings, about 14 cups.