Recipe courtesy of Willie Mariano

My Mary's Italian Macaroni Salad

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


  1. 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.