6 servingsINGREDIENTS
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper
COOK pasta for 8 to 10 minutes or until al dente; drain and reserve.
MIX black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta ina large bowl.
COVER and refrigerate the bowl to chill for one hour, and serve.
