posted by Sue Freeman 07-21-98 7:03 PM
Grilled Vegetable and Pasta Salad with Red Bell Pepper Dressing
1 large roasted bell peppers
1/4 cup red wine vinegar
1 1/2 tsp. rosemary
salt and pepper to taste
1/2 cup olive oil
3 zuchinni
3 yellow squash
3 red onions or two large red onions
1 lb. rotini cooked al dente, drained and kept warm but not hot
In a food processor, puree the pepper, vinegar, rosemary, salt and pepper to taste. Add oil in a slow stream to
emulsify and well combined.
Don't just pour it in and turn on the processor the processor has to be blending to emulsify.
When it is well blended it will look like a dark orange. Set aside.
Julienne the onions. Slice the zuchinni and squash into coins 1/4 inch thick on the diagonal.
Saute them until tender (or grill them if you like). Add to pasta and add dressing. Toss well and serve.
This is not good made and then refrigerated.
It is best eaten at room temp. This doesn't require a lot of salt or pepper.
You can also use this dressing over grilled or broiled fish.