1 bag of rainbow rigatoni pasta
1/4 lb Provolone cheese
1/4 lb sharp Cheddar cheese
1/4 lb hard salami
1 bag pepperoni
1 can sliced black olives
1 jar green olives
1 bottle of Italian dressing

Rainbow rigatoni: boil according to package directions

Provolone Cheese: slice into bites size pieces

Sharp Cheddar Cheese: slice into bite size pieces

Salami: diced into bite size pieces

Pepperoni: half sliced

green olives: slice in half or leave whole

Chop all meats and cheeses while the water is boiling for the pasta. Cook the pasta until soft, then drain and rinse under cold water briefly.

In a large bowl with a lid, add meats and cheeses, olives and drained pasta. Pour Italian dressing over and toss to coat. Set bowl in the refrigerator for 1 hour to chill before serving.

Submitted by: Sherry Eckstrom