This is another one of my dishes I love to make and of course eat! It's quick, simple, easy, and inexpensive.  Pasta salads are always a hit for Memorial day, potlucks, summer picnics or a simple weeknight meal side dish. Everyone needs a good, reliable pasta salad recipe in their life, right?  This one is so colorful (I love colorful food because somehow in my head it makes the food taste better) and hearty enough to actually stand as a light meal on it’s own.  Pasta salads are great because you can make them ahead of time – and it actually is advantageous to make them in advance for the flavor to be the best it can be.

• 1 (16 ounce) box of pasta (any will do)
• 3 cups cherry tomatoes, halved
• ½ pound provolone cheese, cubed
• ½ pound sliced pepperoni, cut in half
• 2 cups of shredded sharp cheese (again any kind will do)
• 1 large green bell pepper, diced
• 2-3 green onions, diced 
• 1 (10 ounce) can black olives, drained
• 1 (16 ounce) bottle good quality Italian salad dressing (I usually add a bottle and a half)

1. Bring a large pot of salted water to a boil.
2. Add pasta, and cook for 8 to 10 minutes or until done.
3. Drain, and rinse with cold water. Pat the noodles dry with a clean dish or paper towels to get some of the water off.
4. In a large bowl once pasta has cooled off, combine pasta with tomatoes, cheese, pepperoni, green pepper, olives, onion, 
5. Pour in salad dressing, and toss to coat.
6. Let sit in the refrigerator for at least a couple of hours for flavors to come together before serving. If letting sit overnight, you may need some more Italian dressing added before serving because the pasta will soak it up. Enjoy!