Tangy Pasta Salad with Tomatoes, Peppers and Olives

Bahan-bahan (6 porsi)

• 8 ounces small pasta: ditalini, elbow, fusilli, penne etc
• 1/4 cup red onion, thinly sliced and chopped
• 3 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 16 ounces grape tomatoes, halved (about 2 cups)
• 3/4 cup black olives, halved (about 1/2 of a 6-ounce can of olives)
• 1 cup green, red, or yellow bell pepper, chopped small (about 1 medium size bell pepper)
• 4 ounces Monterey Jack cheese, diced small
• 1/2 teaspoon kosher salt, adjust to taste
• 1/4 - 1/2 teaspoon freshly ground black pepper, adjust to taste