1 (12-16 oz.) pkg. spiral pasta (I use the veggie ones)
2 sm. jars artichoke hearts
1 lg. can black olives, sliced
1 lg. red bell pepper
1/4 lb. white cheese (Jack or Cheddar)
1 lg. jar Italian Parmesan Salad Dressing

Boil pasta; drain and cool. Drain juice and cut artichoke hearts into small pieces. Slice olives. Cut red pepper into small pieces. Chunk the cheese. Place all ingredients into a large bowl and poor dressing over and mix thoroughly. Chill for approximately 1 hour for best flavor.