1 lb. spaghetti noodles
8 oz. pepperoni, sliced
1 med. green pepper, chopped
3 med. tomatoes, seeded and chopped
1 sm. can black olives, sliced
1 bottle of Italian dressing (8 oz.)

Cook spaghetti according to directions on package. Drain and run under cold water. Dump into bowl and stir in remaining ingredients. Refrigerate until dressing has had time to marinate entire salad. The longer it sets the better it tastes.