½ bag rainbow rigatoni
½ bag broccoli florets
¼ lb. provolone (1 slice @ #10) thick cut
¼ lb. Prima Della Salami (2 slices @ #10) thick cut
1 small can of sliced olives, chopped once
1 2 oz. jar pimentos
2 Roma tomatoes, diced
1 tsp. oregano
2 tsp. Italian seasoning
seasoned salt and pepper, to taste
1 cruet Italian dressing

Cook pasta and broccoli, let cool. Cube provolone and salami, Mix in remaining ingredients.

Serve at room temperature.

Submitted by: CK