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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