• 3 cups (9 ounces) uncooked mostaccioli or penne pasta
• 2½  cups broccoli florets
• 1 tablespoon chopped fresh parsley
• 2 cups chopped tomato
• ½  pound deli roast beef slices, cut into strips
• ½  small red onion, sliced
• 1 cup Caesar dressing
• 6 provolone cheese slices, cut into strips

1. Cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking time; drain. Rinse and cool. Toss with parsley.
2. Place half of pasta mixture in a 4-qt. glass bowl; top with half each of tomatoes, beef, and onions. Repeat layers once. Pour dressing evenly over salad. Cover and chill at least 2 hours or overnight. Top with cheese before serving.

Yield:  Makes 6 servings

Note: For testing purposes only, we used Ken’s Caesar Dressing.