A quick and easy side dish for your Penn State Tailgate.

1 lb. pasta, cooked & drained
1 bottle Italian salad dressing (to taste)
1 medium green pepper
1 sm. can pitted black olives
1 (3 ounce) package sliced pepperoni
Ham, sliced 1/4-inch thick and cut into bite-size strips
Two mild cheeses (cheddar and Monterey Jack), cut into 1/2-inch cubes

1. Cook pasta according to package directions and add salt to the water.  Rinse with cool water and drain thoroughly. Cool pasta to room temperature.

2. In a large mixing bowl combine pasta, peppers, olives, pepperoni, ham, and cheeses.

3. Add dressing to pasta mixture; toss gently to mix. Cover and chill for at least 2 hours or up to 24 hours.