6 oz. pasta (shells or twist trio pasta)
1/2 c. chopped fine basil leaves (fresh)
10 cherry tomatoes, halved (or regular tomatoes, chopped)
1/4 c. freshly grated Parmesan cheese
1/2 can sliced black olives
1 sm. stalk celery, chopped
1/4 c. vinegar
3/4 c. olive oil
Salt and pepper to taste

Cook pasta according to package directions, drain. Then add all other ingredients, mixing vinegar and olive oil before adding to rest of ingredients (add vinegar/oil mixture as needed).

Refrigerate until chilled.