Pasta Salad - cooking recipe

Ingredients

7 oz. corkscrew macaroni
6 oz. Provolone cheese, cut into 3/4-inch cubes
6 oz. Genoa salami, cut into 3/4-inch cubes
1 small zucchini, thinly sliced
1 small onion, thinly sliced and separated into rings
1/2 c. chopped green or sweet red pepper
2 1/4 oz. can sliced pitted ripe olives, drained
1/4 c. Parmesan cheese
1/4 c. snipped parsley
1 (8 oz.) bottle Viva Italian
2 medium tomatoes, cut into wedges

Preparation

Cook macaroni; drain.
Rinse with cold water; drain again. In large mixing bowl, combine all ingredients.
Toss lightly. Transfer to large salad bowl.
Makes 8 servings.