Easy Pesto Pasta Salad with Olives and Roasted Red Peppers

Dreamfields or whole wheat Rotini pasta

black olives, drained well, then cut in half

jar roasted red bell pepper, drained well and diced

vinaigrette dressing (I used Newman’s Own Olive Oil and Vinegar Dressing, but use any vinaigrette with less than 3 grams of sugar per serving for South Beach Diet)

, but you can use purchased basil pesto as well)

freshly grated parmesan cheese

salt and fresh ground black pepper