Ingredients
- 1 1/2 pounds tri-color fusilli
- 1 (8-ounce) bottle Italian dressing
- 1/2 pound prosciutto, cubed
- 1/2 pound mozzarella, cubed
- 1/2 pound provolone, cubed
- 1 can black olives
- 3 plum tomatoes, diced
- 3 stalks celery, diced
- 1 carrot, grated
Directions
In a large pot of boiling salted water cook macaroni until al dente. Drain and let cool in a large bowl. Add remaining ingredients and toss well. Serve cold or at room temperature.

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By twocatshere
Kenner, LA
on January 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
good and very easy
Read all 1 reviews