Boil the noodles al dente, which instructions will be labeled on the box, approximately 9 minutes. Drain, place in a large bowl and place in the freezer or fridge to cool them back off temporarily. You can rinse them with cool water as well.

While the noodles are cooking, clean your tomatoes and cucumber. Unpeel the string cheese and cube into small bite size chunks. Peel and chop the cucumber into bite size slices. Cherry Tomatoes generally do not need to be chopped.

Once the cooked noodles have cooled down for a few minutes, pull them back out of the fridge or freezer and pour a small amount of the Italian Dressing over the noodles and stir. Add the tomatoes, cucumbers, drained olive slices, and chopped string cheese and mix, add more of the Italian Dressing until you feel it's well saturated.

Put the salad back in the refrigerator, covered, and let it sit for at least 2-4 hours before serving. I typically reserve a bit of Italian dressing to add right before serving as the first coating soaks up a bit in the fridge.