Layered Antipasto Salad

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

Cook pasta according to package directions, adding broccoli during the last 2 minutes of cooking time; drain. Rinse and let cool. Toss with parsley.

Place half of pasta mixturei n a 4-quart 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.