Roasted Pepper Whole Wheat Pasta Salad


  • 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


  1. Cook pasta per package directions. Drain and rinse; set aside.
  2. 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.
  3. 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.
  4. Cut cooled peppers into strips about ¼-inch. Mix the grilled veggies and the cooked pasta in a large bowl.
  5. 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.
  6. Drizzle desired amount of dressing over the pasta mixture.
  7. Refrigerate pasta salad until ready to serve.