1 lb. rotini (the spiral pasta)
1 green bell pepper
1 red bell pepper
1 small onion (whatever kind you like)
1 lb. pepperoni (pre-sliced or you can slice it yourself)
Italian dressing (you can buy the bottle or make "good seasonings dressing with whatever vinegar you prefer)
1 lb. pepper jack cheese (you might not use all)
1 lb. sharp cheddar cheese (again, you might not use all)
*sliced black olives (if you like them)

1. Start cooking the rotini according to the package

2. While rotini is cooking, slice your peppers and onions into about 1/2-inch by 1/2-inch squares (or whatever you consider to be "bite size")

3. Cut your pepperoni. If your pepperoni is 'pre-sliced' (only about 1-inch in diameter), just cut them in half. If your pepperoni is from the deli (large, about 2-inches in diameter) cut them into quarters.

4. Next, cube your cheese into 'bite size' pieces.

5. When your rotini is done cooking, DRAIN and RINSE with cold water. Then transfer to a large serving bowl.

6. Add your onions, peppers, pepperoni and cheese to the pasta and start tossing with your Italian dressing. Start off by adding small amounts of dressing, then more to taste.

7. Eat or put into fridge to chill (I always put it in the fridge, but if you need it right away, go ahead and eat!)

ENJOY!

Submitted by: Erin Martin