Antipasti Salad

2 Cups pasta (use your favorite, I like rotini, rigatoni, rotelle, or macaroni)
1/4 Cup balsamic vinegar (or red wine vinegar)
1/4 Cup Olive Oil
1 tsp Garlic Salt
1 or 2 Bell Peppers
1 Red Onion
1 Can medium pitted olives
1 8oz. block of cheddar cheese (I like Colby or monterey jack as well)


Boil the pasta in lightly salted water until al dente, do not over cook as the pasta will be too soft and fall apart
Remove pasta from pot, place pasta in a strainer and spray with COLD water until all of the pasta has cooled down.
Dice Red Onion and Bell Pepper and cheese.
Mix pasta and all remaining ingredients in a large bowl.
Move the mix to a sealed tuperware container and place in the fridge for at least 24 hours.

Simple and delicious.  Play around with the vinegar/oil amounts to your liking... Also feel free to throw in anything that sounds good in a pasta salad (ex. celery, green olive, capers, etc...)