6 1/2 c. (16 oz.) rotelle, uncooked
1 c. salad dressing
1 c. chopped cucumber
1 c. chopped red pepper
1 3/4 c. (8 oz.) Cheddar cheese, cubed
1/2 c. chopped onion, option
1/2 tsp. ground black pepper
1/2 tsp. salt

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together all ingredients until well blended. Cover; chill. 8 (1 1/2 cups) servings. Variations: Substitute elbow macaroni or shell macaroni for rotelle.