1 box curly colored twist macaroni
1 c. sliced mushrooms
1 sweet onion, sliced thin
1 green pepper, sliced thin
1 red peppers, sliced thin
1 c. raw broccoli
1 c. raw cauliflower
1 pkg. sliced pepperoni
1 (8 oz.) pkg. provolone cheese
1 lg. bottle Italian salad dressing
1 can black olives, optional

Cook and cool macaroni. Toss together with macaroni all the other ingredients except the cheese and olives. Pour salad dressing over mixture and refrigerate at least 4 hours or overnight. Retoss several times during refrigeration to coat the salad. Just before serving add the olives and slices of the cheese.

If you are in a hurry, the supermarket salad bars are a quick and easy way of picking up the vegetables for the salad.