Cook pasta according to the directions on the box for al dente pasta. Drain and rinse with cold water, drain again.
In a large bowl combine the pasta, sweet peppers, tomatoes, basil, oregano, rosemary, and olives. Set aside.
You will need a pint jar with a good sealing lid; add the red wine vinegar, olive oil, garlic, salt and pepper, cover and shake well. Pour the dressing over the pasta mixture and gently toss to combine. Refrigerate before serving.