Out of the Tiffin Series: Wickedly Cool Pasta Salad

I love pasta and would eat it every day if I could. While I was searching for items to put together for this tiffin series, I wanted to incorporate pasta in somehow as we have not eaten it in a while. Macaroni Upma came to mind, but since we are not going to be able to eat our meals hot, I felt a cooler pasta salad would work well. I have never made pasta salad before. The one time I remember even eating pasta salad was on a cruise to the Bahamas that I went on with my friends. I remember eating the pasta salad like a main course! Here's what I remember of that memory:

2 cups pasta of choice (penne, macaroni, fusili, etc.)
2 Roma tomatoes or 2 cups cherry tomatoes (chopped)
1 onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup black olives, chopped
For dressing:
Salt to taste
Black pepper to taste
2 cloves garlic, crushed
1/4 cup olive oil
1/2 lemon, juiced
2 tbsp vinegar
Few shots of hot sauce
1 tsp dry Italian seasoning (preferably fresh herbs but if you do not have, then use the dry like I did)

1. Boil water in pot. When water comes to a vigorous boil, add the pasta and a pinch of salt to water and let cook for about 7 minutes. [Also add a few drops of olive oil to keep the pasta from sticking together.]
2. Once the pasta is cooked, remove into colander and run into cold running water. Keep aside.
3. Make the dressing next by whisking the ingredients together.
4. Finally, mix the boiled pasta with the chopped veggies. Drizzle the dressing on top and mix well.
5. Serve at room temperature or chill in refrigerator until dinner time.

Serve this pasta salad as it is or with bread. I hear this pasta salad is a great summer picnic item. I totally see why. It tastes great and is totally good for you! Wicked!