1 lb. tri-color pasta
1 sm. can pitted black olives, drained
1 sm. jar artichoke hearts, drained
1 sm. jar red roasted peppers, drained
1 lb. Mozzarella cheese, cubed
Sliced pepperoni pieces (optional)
Italian dressing

Cook, drain, rinse under cold water and cool pasta. Add the remaining ingredients except the salad dressing. This can sit overnight in the refrigerator if needed, then the next day toss with the dressing.