Auddah Salad

From Audra Armstrong:

Go to the deli department at any grocery store and get two slices (each)
of turkey breast and ham about a half-inch thick per slice. Cube up.
Cube up 1 pound of Colby-Jack cheese.
Dice up 1 whole cucumber
Dice up 3 Roma tomato's
Slice up or keep whole a can of olives
Boil a whole bag of cork screw pasta and once cooked drain water and let
cool. I usually just rinse the pasta with cold water and then let sit for
about 5 minutes to get most of the water out.
Mix all ingredients into a large bowl and then pour Bernstein's Cheese and
Garlic Italian Dressing (do not use fat free because it makes it taste
weird and I only use this dressing, I don't substitute because it's so
very good and perfect for the pasta salad) over the mixture. You will
probably only need to use half a bottle but add to your desire. Stir with
a spoon and you're done.
(This pasta salad is so yummy the next day because the meat marinates in
the dressing and it's quite tasty. But it also tastes very good right
after making it too. You can add other veggies you might eat, like
broccoli or cauliflower. My sister likes to add pieces of pepperoni to
hers.)