Pasta Salad

With warmer weather just around the corner, (we can only hope) this is a great side dish to take to large casual gatherings and family get-togethers. Made as is this recipe will feed a large crowd. For smaller groups cut the recipe in half.

2 boxes of tri-color rotini pasta
2 cans of small pitted black olives drained
4 small to medium yellow squash (uncooked)
4 small to medium zucchini squash (uncooked)
1 package sliced pepperoni
2 pkgs cubed cheddar and Monterrey jack cheese
1 large bottle of Italian salad dressing*

Cook pasta per package directions. Drain, rinse with cold water and set aside. Slice small olives in half. Slice both squashes and cut slices into quarters. Cut pepperoni slices in half. In a large bowl alternate vegetables, pepperoni and pasta, adding most of dressing as you go. Mix together well so that everything is coated with dressing. Refrigerate. Add cheese just before leaving the house or serving so that cheese doesn't get mushy. Add remaining dressing and mix well.

*Another delicious version of this recipe can be made using Ranch dressing instead of Italian and using sliced turkey and ham instead of pepperoni.