Ingredients
- 8 oz uncooked whole wheat rotini (or similar shape)
- 1 medium green bell pepper
- 1 medium red bell pepper
- 2 cups grape tomatoes
- 1 medium zucchini
- 1 medium orange or yellow bell pepper
- 2 tbs olive oil
- Dressing:
- 3 tbs balsamic vinegar
- 1 tbs dijon mustard
- 1 clove garlic, minced
- ½ cup olive oil
- Salt & pepper to taste
Instructions
- Cook pasta per package directions. Drain and rinse; set aside.
- Cut the peppers in half and remove seeds and ribs. Slice the zucchini about ¼-inch thick. Place the peppers, zucchini and tomatoes in a large bowl and drizzle with the olive oil; toss to coat.
- Heat BBQ grill to high. Using a BBQ frying pan or grill pan, roast peppers, zucchini and tomatoes until they begin to char an blister. Remove from heat and let the veggies cool.
- Cut cooled peppers into strips about ¼-inch. Mix the grilled veggies and the cooked pasta in a large bowl.
- To make dressing, combine the vinegar, mustard and garlic in a blender or small food processor. With blender running, slowly add the olive oil. Add any salt/pepper to taste.
- Drizzle desired amount of dressing over the pasta mixture.
- Refrigerate pasta salad until ready to serve.