1 pkg. rigatoni pasta
1 bell pepper
1 red onion
1 (8 oz.) jar green olives
1 lg. red tomato
1 bunch radishes
1 lg. bottle Italian salad dressing
2 tbsp. lemon pepper

Cook pasta as directed; drain and rinse. Chop all vegetables into bite-sized pieces. Toss together with pasta, lemon pepper, and Italian dressing. Chill for at least 1 hour. Toss before serving.