1 lb. elbow pasta (cooked and drained well)
1 lb piece of salami (cut into mini cubes)
1 pepperoni stick (cut into mini cubes)
1 cup of roasted red peppers (cut into thin slices)
1 lb. piece sharp provolone cheese (cut in to mini cubes)
2 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
1. In a large bowl, put all ingredients. Mix well.
Refrigerate for at least an hour before serving.