Either way, here are the deets:
1 box of whole wheat, short-cut pasta (13.25 oz) 20 slices of pepperoni, quartered (or turkey pepperoni, which is what we had) 1/2 can of black olives 1/3 cup frozen peas, thawed 1/2 cup mozzarella, shredded or cubed Italian Salad Dressing
These ingredients aren't an exact science. Just throw in however much of what you have. If you love pepperoni then put more in. Hate it? Leave it out. And if you hate pepperoni then tell me now because I have never met a person who doesn't like pepperoni (and isn't a vegetarian, of course).
Cook the pasta according to the package and let it cool a bit. We don't want melted mozzarella, though that could be tasty. Then throw all of the other ingredients in except for the dressing. Once everything is in the bowl and stirred, start drizzling dressing in until you get it to the consistency that you like (maybe about 1/4 to 1/2 cup).
Then put everything into the fridge and let rest for at least an hour. Take it out and taste test it. Some of the dressing might have soaked into the pasta, so add more if needed.
Then you eat it!