Tangy Pasta Salad with Tomatoes, Peppers and Olives

very thinly sliced and chopped red onion (about 1/4 of a large onion)

red wine vinegar

extra virgin olive oil

grape tomatoes (halved)

large can of black olives (quartered)

large green pepper (sliced very thinly and then chopped bite size)

pasta of your choice (I used a brown rice fusilli)

Monterrey Jack cheese (diced small)

kosher salt (to taste)

freshly ground black pepper (to taste)