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

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Instructions

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.