Rigatoni Gorgonzola - a fine summer salad

Boil three boxes of Mezze Rigatoni (that's the smaller rigatoni). I like Barilla as it holds up well. Boil for 8-10 minutes or whatever the instructions call for. Personally I'm not into al dente but just go slightly past al dente, you certainly don't want your pasta overboiled and mushy. Cool the pasta off in a colander or strainer under cold running water. Now get yourself a nice big mixing bowl and add 2 or 3 cans of medium black pitted olives and 2 or 3 of those small containers of baby tomatoes you see in the produce department. Get yourself a nice red Vidalia onion but don't dice it, slice it up and throw it in. You should be able to find the gorgonzola cheese in crumble form in any of the finer delis at the cheese island. If they're out of gorgonzola your average blue cheese works perfectly fine as a substitute as it has a similar gustatory effect and they're all from the same family anyway. Make sure you put enough cheese in there. Put a decent amount of Italian dressing in the bowl, put on your latex or vinyl gloves and mix well. If it's your preference you can spritz on some dill weed.

Serves 3-5 (or one fat person)