Pasta Salad II

Ingredients

• 6 ounce olives black sliced canned
• 1 large cucumber chopped
• 1 cup 1 cup zesty italian dressing italian
• 8 ounces monterrey jack cheese cubed
• 3.8 teaspoons old bay seasoning tm 
• 16 ounce rotini pasta 

Equipment

• bowl

Directions

1. Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well.
2. In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers.
3. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables.
4. Mix well.
5. Refrigerate for several hours before serving.