Yield: 12 servings
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1 (16 ounce) package tri-color spiral pasta
2 medium plum tomatoes, seeded and julienned
8 ounces sliced salami, julienned
8 ounces provolone cheese, julienned
1 small red onion, thinly sliced and separated into rings
1 (5 3/4 ounce) jar stuffed olives, drained and sliced
1 (2 1/4 ounce) can sliced ripe black olives, drained
1/4 cup grated parmesan cheese
1 (8 ounce) bottle Italian salad dressing

Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, tomatoes, salami, cheese, onion, olives and Parmesan cheese.
Add dressing and toss to coat.
Cover and refrigerate for several hours or overnight.

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