TEX MEX PASTA SALAD

4 tomatoes, chopped
1 green bell pepper, cubed
1 yellow bell pepper, cubed
1/2 hot pepper, chopped
3 tbsp olive oil
3 tbsp red wine vinegar
1 clove garlic, minced
2 tbsp chopped parsley
1 tbsp chili powder
salt and pepper (to taste)
2 cups cooked pasta
1/2 cup Monterey Jack cheese cubes
2 tbsp sunflower seeds

Combine vegetables in large bowl.

Combine oil, vinegar, garlic, parsley, chili powder, salt and pepper to taste. Pour over vegetable mixture.

Stir in cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill.