Cheddar Dill And Veggie Pasta Salad - cooking recipe

Ingredients

1 lb penne, rotini or 1 lb radiatore shaped pasta
1 red bell pepper
1 orange bell pepper
1 bunch scallion
1 (3 7/8 ounce) can black olives (sliced or whole does not matter, your pref)
8 ounces cheddar cheese, shredded
1 cup mayonnaise
3 tablespoons fresh dill, chopped

Preparation

Cook the pasta al dente Drain and run under cold water until cool.
Chop all the vegetables finely.
Once the pasta is completely cooled and dry, mix in the vegetables. Add mayo then dill. Mix very well.
Add shredded cheddar and mix well. Chill in the fridge at least two hours to let flavors meld.