Antipasto Dinner Salad

 

2

pints (4 cups) deli vinaigrette-style pasta salad with vegetables

1/2

lb Cheddar cheese, cut into 1/2-inch cubes (1 1/2 cups)

1/2

lb hard salami, cut into 1/2-inch pieces (1 1/2 cups)

2

hard-cooked eggs, cut into wedges

1

medium tomato, cut into wedges

1/2

cup pitted ripe olives, drained

• 1 In large bowl, mix pasta salad, cheese and salami.
• 2 Garnish salad with eggs, tomato and olives.