Antipasto Salad

1 1/2 lbs. fusilli, elbow, shells or bowtie pasta (cook according to directions)
1 (8-oz.) bottle Italian dressing
1/2  lb. Genoa salami, cubed
1/2  lb. fresh mozzarella, cubed
1/2  lb. provolone, cubed
1 lb. cured black olives (pitted if possible)
3 plum tomatoes, diced
3 stalks celery, diced
1 carrot fine julienne cut

Cook pasta according to package directions. Drain and let cool in a large bowl.
Add remaining ingredients and toss well. Serve cold or at room temperature.

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