1 can pitted ripe olives
1 c. (4 oz.) Mozzarella cheese
1 c. (2 3/4 oz.) rotini or bow tie pasta
1/2 c. Italian dressing
1/2 c. (2 oz.) sliced pepperoni
1/2 c. halved red onion rings
1/4 c. green bell peppers, chopped
1/4 c. Parmesan cheese, shredded

Cook pasta and drain, slice ripe olives and pepperoni. Chop peppers and cut onions. Mix all ingredients together. Refrigerate. Makes 8 servings.