Deli Style Antipasto Salad
Ingredients:
1½ lbs. fusilli, elbow, shells or bowtie pasta
1 (8-oz.) bottle Italian dressing
½ pound Genoa salami, cubed
½ pound fresh mozzarella, cubed
½ pound provolone, cubed
1 pound cured black olives (pitted if possible)
3 plum tomatoes, diced
3 stalks celery, diced
1 carrot fine julienne cut
Instructions:
1½ lbs. fusilli, elbow, shells or bowtie pasta
1 (8-oz.) bottle Italian dressing
½ pound Genoa salami, cubed
½ pound fresh mozzarella, cubed
½ pound provolone, cubed
1 pound cured black olives (pitted if possible)
3 plum tomatoes, diced
3 stalks celery, diced
1 carrot fine julienne cut
Instructions:
- In a large pot of boiling salted water cook pasta until al dente.
- Drain and let cool in a large bowl.
- Add remaining ingredients and toss well.
- Serve cold or at room temperature.