Ranch Pasta Salad with Olives and Pimentos

16 ounces pasta
1 (5 ounce) jar stuffed green olives, drained and diced ( I use low salt)
1 small jar of pimentos drained
8 ounces shredded Monterey Jack cheese
1/2 cup chopped green onions
1/2 teaspoon ground black pepper
*powered Hidden valley ranch dressing, made per package directions….

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 rinse in cold water….set aside.
In a large bowl, green olives, pimentos Monterey Jack cheese, onion, ground black pepper and pasta; mix well.
Start by adding half of the dressing, then more as you go until you get the consistency you desire.
Cover bowl, refrigerate to chill for one hour, and serve.

NOTE: I did not add cheese to the picture you see here, I was out and did not want to go into town