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Antipasto Pasta Salad


1 16-ounce package spiral pasta
1 cup broccoli florets, blanched
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, julienned
1/4 pound salami, julienned
1/4 pound sliced pepperoni, cut in half
1 large red, yellow, or green bell pepper, julienned
1 can black olives, drained
1 4-ounce jar pimientos, drained
1 8-ounce bottle Italian salad dressing or more

Bring a large pot of lightly salted water to a boil. Add pasta and cook
for
8 to 10 minutes or until al dente. Drain and rinse with cold water.
Blanch
broccoli by placing in boiling water for 1 to 2 minutes. Remove from
boiling
water and plunge into ice water. Drain.



In a large bowl, combine pasta with broccoli, tomatoes, cheese, salami,
pepperoni, pepper, olives, and pimientos. Pour dressing over pasta
mixture
and toss to coat.



Makes 8 servings

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