In a 3qt saucepan Cook macaroni noodles for 5-6 minutes so they are a little al dente (if the pasta is still undercooked, continue to cook but check the noodles by taking one, letting cool and then bite into it to check the texture. you are looking for a white dot in the middle to show the pasta is nearly cooked through. This is perfect) 12 oz Spiral Macaroni Noodles
While noodles are cooking wash and gut peppers
1 small Red Bell Pepper, 1 small Green Bell Pepper, 1 small Yellow Bell Pepper
Drain noodles completely, and rinse with cold water
12 oz Spiral Macaroni Noodles
Once noodles are drained completely, dump in large mixing bowl and put in refrigerator 12 oz Spiral Macaroni Noodles
Chop or slice bell peppers. (I like to slice them as it adds some colorful dimension to the salad, as to where the chopped tend to get blended in with the salad and you don't see them as much)
1 small Red Bell Pepper, 1 small Green Bell Pepper, 1 small Yellow Bell Pepper
Chop onion
1 small White Onion
Get out noodles and add all ingredients except pepperoni, Italian dressing and parmesan cheese (when adding your cherry tomatoes, you can choose to add them whole or cut in half.)
6.5 oz Black Olives, Cherry Tomatoes, 1 small Red Bell Pepper, 1 small Green Bell Pepper, 1 small Yellow Bell Pepper, 1 small White Onion
Add a ¼ of the Italian dressing and seasoning, mix everything together
15 oz Italian Dressing, ½ tsp ground black pepper, ¼ tsp garlic powder, ½ tsp Italian seasoning, ½ tsp Parsley
Add a ¼ of the Italian dressing and mix everything together