1 (16 oz.) box tri-colored Rotini
1 (8 oz.) block Monterey Jack cheese, cubed (or your choice preference of any other kind of cheese)
1 (8 oz.) stick pepperoni, sliced and quartered
1 (6 oz.) can pitted black olives, cut in half (or Kalamata olives if you prefer the more tangy style olive)
3 kinds of Italian dressing (I usually use Zesty, Robusto and Regular - its really based on your preference)
grated Parmesan cheese, for sprinkling on top (optional)

Prepare pasta according to directions on box. I add a little salt and olive oil to the water so the pasta doesn't stick together. While pasta is cooking cut the cheese, pepperoni and olives and set aside.

When pasta is done (I usually make mine al denté) drain in a strainer and use cold water from your sink to cool the pasta down.

Get a decent size bowl and mix in the pasta, cheese, pepperoni and olives while adding the different Italian dressings. Stir well. Add Parmesan if you'd like to on top.

Chill in the refrigerator for a few hours or overnight. Enjoy!

Submitted by: Angela Alberts