Boil penne pasta al' dente and chill. Meanwhile, chop everything and mix. Cool until all flavors are clear. After 30-40 minutes, add mayo to your taste. Season with beau monde and black pepper. Cover and bake with foil for 15 minutes. Take off foil, salt & pepper to taste. Keep cold.
Note: Creamy, cold, refreshing. This is one of my favorite recipes. The pasta has a unique flavor (due to the beau monde seasoning) and crunchy texture of the olives. Thanks to my good friend Rachel Opdahl who gave me this recipe!