Ingredients
1 package (16 ounces) tricolor spiral pasta2 medium plum tomatoes, seeded and julienned8 ounces sliced salami, julienned8 ounces provolone cheese, julienned1 small red onion, thinly sliced and separated into rings1 jar (5-3/4 ounces) pimiento-stuffed olives, drained1 can (2-1/4 ounces) sliced ripe olives, drained1/4 cup grated Parmesan cheese1 bottle (8 ounces) Italian salad dressing
Preparation
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
