Penne and Asparagus Salad

INGREDIENTS

6 oz

Copocollo or prosciutto

1 lb

Asparagus

1/2 cup

Basil, fresh

1 cup

Sweet pepper, red

1 1/2 cups

Garlic dressing or creamy italian dressing, creamy

1 cup

Kalamata olives, pitted

16 oz

Penne pasta, dried

cut into 4-inch cubes 4 ounces gouda cheese

cut into 4-inch cubes 4 ounces sharp cheddar cheese, sharp

cut into 4-inch cubes 6 ounces fontina cheese