Three-Cheese and Olive Pasta Salad

• 3 cups medium pasta shells
• 1 12 cups kalamata olives, pitted and sliced (can use canned sliced black olives, drained in place of brine-cured)
• 1 red bell pepper, chopped
• 1 cup feta cheese
• 12 cup white cheddar cheese, diced
• 12 cup gouda cheese, grated
• 5 -6 tablespoons chopped fresh basil (or use 1-2 teaspoons dry basil)
• 14 cup red wine vinegar
• 34 cup olive oil
• 14 teaspoon sugar (or more to taste)
• salt and pepper

1. Cook the pasta in boiling water until JUST firm-tender (don't overcook) drain well under cold water.
2. Transfer the pasta to a large bowl and toss with a couple tablespoons with olive oil so that the pasta will not stick.
3. Add in the olives, bell pepper, all of the cheeses and fresh basil (or dryed basil if using); toss to combine.
4. In a small bowl whisk together the oil, vinegar and sugar; pour over the pasta and cheese in the bowl and toss to combine well.
5. Season with salt and lots of black pepper.
6. Cover and refrigerate for a minimum of 3 hours or overnight.

pasta shells, kalamata olives, red bell pepper, feta cheese, cheddar cheese, gouda cheese, fresh basil, red wine vinegar, olive oil, sugar, salt

Taken from www.food.com/recipe/three-cheese-and-olive-pasta-salad-144254 (may not work)