Issue Date: February, 2011
Serves: Serves 16 to 20
Pairings:
Courtesy of: Courtesy of Romney Richard, Editorial Director of Louisiana Cookin’

Ingredients:

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

Instructions:

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.