1 lb boiled gluten free pasta (rotini or penne are best)
1/2 lb Provolone Cheese, cubed
1/2 lb Salami (gluten free, no fillers), cubed
1 c black pitted olives, sliced
1 head broccoli, cut into small florets
2 beefsteak tomatoes, diced
3 Tbsp. extra virgin olive oil
4 Tbsp. red wine vinegar (more or less to taste)
Salt and pepper to taste
Cook pasta according to directions on box and set aside to cool
Add the rest of the ingredients to a medium size bowl (large enough to fit all ingredients)
Once pasta is cooled, add to mixture.
Toss and season to taste.