2 c. med. shell pasta
2/3 c. picante sauce
1/4 c. bottled creamy garlic dressing
1 c. (2 1/4 oz.) sliced ripe olives, drained
1/2 tsp. oregano leaves, crushed
1/2 lb. Mozzarella cheese, shredded
1 1/2 c. cherry tomato halves or quarters
1 med. green pepper, cut into 1/2" pieces
3/4 c. sliced pepperoni, cut in 1/4" strips
1/2 c. sliced green onions with tops, cut into 1/2" pieces

Cook pasta according to package directions. Drain and transfer to a large bowl. Toss picante sauce, dressing, olives and oregano with hot pasta; cool to room temperature. Add remaining ingredients; toss well. Cover and chill. Serve with additional picante sauce. Makes 6 to 8 servings, about 8 cups salad.