1 (12 oz.) bag pasta, multicolored spirals
1/2 to 1 green pepper
3 carrots, grated
1 sm. can pitted black olives
1/4 lb. broccoli florets
1/4 lb. cauliflower florets
1/2 c. grated cheese (Parmesan or Romano)
1 (12 oz.) bottle Italian salad dressing

Cook pasta according to directions on package. Chop green pepper into bite sized pieces. Cut olives in half. Combine all ingredients and add salad dressing. Refrigerate overnight. You may add additional salad dressing the next day if the salad needs it.