1 lb. Rotini or corkscrew pasta
1/3 lb. Provolone cheese, cubed
1/3 lb. Muenster cheese, cubed
1/3 lb. pepperoni, cubed
1/3 lb. salami, cubed
1 sm. can pitted ripe olives, sliced or halved
1 (4 oz.) jar pimentos, drained and chopped (optional)
1/2 c. chopped parsley
1 tbsp. tarragon, crumbled
Salt and pepper to taste
1 1/4 c. Italian salad dressing

Cook pasta according to package directions. Combine with remaining ingredients, tossing with one cup salad dressing. Refrigerate for several hours, or overnight. Toss lightly with remaining dressing before serving. Serves 10.