16 oz. pkg. ditalini macaroni (very sm., short, tubed pasta)
1/2 c. diced sweet red pepper
1/2 c. diced sweet yellow pepper
1 c. peeled, seeded & chopped tomato
1/4 c. diced purple onion
1 tbsp. plus 1/2 tsp. minced fresh cilantro
1 clove garlic, minced
1 sm. jalapeno pepper, seeded & minced
1 1/2 tsp. olive oil
1 1/2 tsp. red wine vinegar
1/4 c. crumbled feta cheese
2 tbsp. pinenuts, toasted (optional)

Cook macaroni, drain and set aside. Combine red pepper and next 8 ingredients in a large bowl. Stir in macaroni. Cover and chill at least 2 hours. Top with cheese and pinenuts. Excellent alternative to boring pasta salads.