ingredients:
8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives

instructions:

1. Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
2. Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
3. Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
4. Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.

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You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.

Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.

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© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.