* 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
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. 2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well. 3. Cover bowl, refrigerate to chill for one hour, and serve.
In College 
