MUFFULETTA PASTA SALAD

Muffuletta Pasta Salad

1/2 pound parmesan cheese, grated
1 pound tri-colored fusilli or rotini pasta, cooked al dente, drained, cooled
½ pound Black Forest ham, diced small
½ pound salami, diced small
½ pound provolone cheese, diced small
3 cups (from a 32-ounce jar) Italian olive salad

Set aside 2 tablespoons of Parmesan for garnish. Thoroughly mix the remaining Parmesan, pasta, ham, salami, provolone, and olive salad in a large bowl. Garnish with reserved Parmesan curls.

For the olive salad I used half a 16 ounce jar each of Mazzetta California Hot Mix (giardinera) and Mazzetta pickled (cocktail) onions and a small jar of cheap sliced olives. It was a darn good olive salad!