Bring a large pot of salted water to a rolling boil. Add the pasta, cooking for 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cooks, dice the cucumber, bell peppers, and onion. Halve the cherry tomatoes.

Chop the shredded Italian beef and diced ham into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, diced vegetables, chopped meats, and sliced black olives.

Drizzle Italian dressing over the mixture, tossing gently to coat. Season with salt and pepper to taste.

Cover and refrigerate the salad for at least 30 minutes before serving.