1 3/4 c. elbow macaroni, uncooked
2 lg. tomatoes, cut into wedges
1 pkg. (4 oz.) sliced pepperoni, halved
1 c. (4 oz.) Cheddar cheese, cut into 1/4" cubes
1/2 c. chopped green pepper
1/4 c. chopped celery
2 tbsp. chopped onion
2/3 c. bottled Italian salad dressing
Ripe olives

Cook elbows according to package directions; drain well. Cool. Combine cooled elbows, tomato wedges, pepperoni, cheese, green pepper, celery, onion and salad dressing; toss lightly. Place in a lettuce - lined bowl and garnish with ripe olive halves. Cover and chill. Serves 8.