Italian Pasta Salad
16 oz. small pasta (you could use elbow macaroni, rotini, pinwheels, etc.)
Chopped veggies of your choice (cucumbers, tomatoes, olives, red onion, etc.)
Pepperoni (either use the small pepperoni pieces, or cut larger slices into fourths)
Freshly grated parmesan cheese (we used about 1-1/2 cups)
Italian dressing (bottled or homemade is fine; we used about 1-1/2 cups)
Cook pasta according to directions on package. Allow to cool in refrigerator (if you coat the pasta with a little bit of either olive oil or the dressing, it will help it not stick together).
Once pasta is cooled, combine all ingredients and mix until well combined. Serve salad chilled.