1 lb penne pasta or farfalle pasta
1/3 lb of mozzarella cut into 1 inch cubes
1/3 lb of ham cut into 1 inch cubes
½ lb carrots
8.5 oz. canned artichokes in water
12 oz bag of broccoli cauliflower florets
1/3 lb of salami cut into 1 inch cubes
1/3 lb of provolone cheese cut into 1 inch cubes
10 oz grape tomatoes cut in half
3 oz cut in half black olives
4 cups Italian dressing*
Cook pasta according to directions, drain artichokes & olives. Steam broccoli, cauliflower & carrots to tender crisp. Add to 32oz bowl along with meats & cheeses. Pour dressing over all food except tomatoes then refrigerate 3 hours or overnight. Before serving add
Tomatoes and mix. I add tomatoes later so the fridge doesn’t take away the good taste of the tomatoes.
Makes about 30 oz. (I have a 32 oz bowl so that is what I used)
I did not add salt and pepper I thought the dressing had plenty, but if you think it needs it add it.
*Use your favorite Italian dressing