1 Cucumber sliced (or diced, up to you)
1 tomato diced
1 half bunch of celery diced
one long tall jar of green olives
one small can of sliced black olives
one half package of sliced pepperoni stacked and cut into quarters (thick deli slices of salami diced is really good too)
one cooked batch ofbroccoli (I've used both frozen and fresh and like it either way) cooked to soften and rinsed in cool water

Cook "spring" noodles until soft (al dente just doesn't work for me with this recipe) and rinse in cool water.  Add all ingredients along with a bottle of House Italian dressing.  Cover and refrigerate for at least 4 hours.*I've also added shredded mozzerella or even stacked a bunch of swiss cheese and cut into cubes.  My favorite thing about this recipe is that you can customize it to your liking by adding or taking away ingredients and people think you've created some sort of magic. 

**This is a perfect left over dish because it gets better each hour it sits in the refrigerator.