3/4cupblack olives, halvedabout 1/2 of a 6-ounce can of olives
1cupgreen, red, or yellow bell pepper, chopped smallabout 1 medium size bell pepper
4ouncesMonterey Jack cheese, diced small
1/2teaspoonkosher salt, adjust to taste
1/4 - 1/2teaspoonfreshly ground black pepper, adjust to taste
Cook the pasta according to directions, removing from the heat and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
Place the onions in a large mixing bowl dish and cover with the olive oil and vinegar. Let rest while preparing the rest of the vegetables. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
Toss well to coat thoroughly. Season generously with salt and pepper. Taste and add more salt and pepper as needed. Refrigerate until ready to serve.