Bring a large pot of salted water to a rolling boil. Add the rotini or penne pasta, and cook it for 8 to 10 minutes until al dente. Drain the pasta and rinse under cold water.

Dice the cucumber, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes and set aside.

Shred the Italian beef into bite-sized pieces and dice the ham.

In a large mixing bowl, combine the cooled pasta with the diced vegetables, shredded beef, diced ham, and sliced black olives. Mix well.

Drizzle Italian dressing over the combined ingredients. Toss to coat evenly with salt and pepper to taste.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.