posted by Sue Freeman 07-21-98 7:03 PM
Grilled Vegetable 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, at room temp.
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. When it is well blended it will look 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.