1 pkg. (1 to 2 lb.) precooked Rosetto cheese-filled ravioli
1 head raw broccoli, cleaned and separated into florets
1 lb. frozen peas, uncooked
1 lb. can pitted black olives, drained
1 sm. jar pimento
1/4 jar Bac O's
16 oz. bottle Viva Italian Lite Dressing

Cook ravioli as directed on package; drain, don't rinse. Mix with rest of ingredients and dressing. Let stand in refrigerator overnight or at least 8 hours. If possible, turn container 2 or 3 times to keep it marinating evenly.