ANTIPASTO PASTA SALAD I

ANTIPASTO PASTA SALAD I


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 small can pitted ripe olives, sliced or halved
11 (4-oz.) jar pimentos, drained and chopped (optional)
½ cup chopped parsley
1 tbsp. tarragon, crumbled
salt and pepper to taste
1 ¼ cups Italian salad dressing


Cook pasta according to package directions. Combine with remaining ingredients, tossing with 1-cup salad dressing. Refrigerate for several hours, or overnight. Toss lightly with remaining dressing before serving.


Yield: 10 servings.