- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 6 to 8 servings
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.
