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Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, basil and olives. Set aside.
For dressing, in a screw-top jar, combine red wine vinegar, olive oil, garlic, salt and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine.