10 servings, 1 cup each
3 cups penne pasta, cooked, drained and cooled
4 tomatoes, chopped
12 slices salami, chopped
1 cup mozzarella shredded cheese
1/2 cup sliced fresh basil
1/2 cup parmesan shredded cheese
1/2 cup zesty italian dressing
Toss all ingredients in large bowl; cover and refrigerate at least 1 hour before serving.
Wednesday, July 22, 2009
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