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fusilli tomato quartered artichoke hearts Provolone cheese salami pepperoni green bell pepper black olives red pepper Italian salad dressing Parmesan cheese
Viewed: 33 - Published at: 3 years agoIngredients
- 16 ounces fusilli, cooked
- 1 cup diced tomato
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1/2 lb provolone cheese, cubed
- 1/2 lb salami, cubed
- 1/4 lb sliced pepperoni, cut in half
- 1 large green bell pepper, cut into 1 inch pieces
- 1 (10 ounce) can black olives, drained
- 1 cup roasted red pepper, chopped
- 1 (8 ounce) bottle Italian salad dressing
- 1 cup parmesan cheese, shredded
Method
- In a large bowl, combine first 9 ingredients.
- Pour in salad dressing, and toss to coat.
- Top with Parmesan cheese.
