There are other variations on this, but here's mine:
1 pound penne cooked al dente then rinsed under cold water
3/4 green, yellow, red bel pepper, sliced
3/4 Anaheim pepper, sliced
1/2 red onion, sliced
Handful, or so, cherry tomatoes, halved
*Just under a handful calamatta olives, pitted and halved
*5-6 pickled jalapenos
(*I buy these at the salad bar in my supermarket)
About a cup of chopped parsley
Kosher salt, fresh black pepper, red wine vinegar and EVOO to taste
Combine all of the peppers, onions and penne just so it doesn't "look" like too much of one ingredient. I actually used slightly less penne than a pound.
Drizzle on about 1/4 to 1/3rd cup red wine vinegar and add EVOO to make just enough sauce to coat everything. Add the parsley, saly and pepper to taste. I used quite a bit of salt and pepper to achieve the proper seasoning.
Toss and refrigerate for 30 minutes before serving.
Thick slices of celery sliced on the bias would be nice too.