Italian Confetti Pasta Salad

This is a favorite at our house. I made this earlier this week, but I hadn't posted it. The original recipe called for 1 cup of mayo, but I use a lot less. It also called for fresh garlic, which I loved, but my boys wouldn't eat it. There is a link to the original recipe if you want it.
Italian Confetti Pasta Salad

INGREDIENTS
2-4 Tbsp. mayonnaise
1 tablespoon red wine vinegar
1/2 tsp. garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
6 oz. colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped bell pepper (yellow adds color, but green and red work great as well)
1/2 cup sliced black olives

DIRECTIONS
Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, garlic salt, and black pepper until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.