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Roasted Tomato and Mozzarella Pasta Salad Recipe

by David St. John

Ingredients

3 cups (8 oz) rotelle (corkscrew) pasta, uncooked 3 cups roasted fresh tomatoes (see recipe) 1 cup 1/2 inch pieces green bell peppers 4 oz. mozzarella cheese or string cheese, cut in 1/2 inch pieces 4 oz. cheddar cheese, cut in 1/2 inch pieces

1/4 cup chopped mild red onion 1/3 cup frozen peas, thawed 1/2 tsp salt 1/4 tsp black pepper 1/3 cup red wine vinaigrette salad dressing

Directions

1. Cook pasta; drain, rinse and drain again.
2. Place in a large bowl.
3. Cut roasted fresh tomatoes in chunks; add to pasta along with green pepper, mozzarella, onion, peas, salt and pepper.
4. Pour on salad dressing; toss to coat.

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