Roasted Vegetable Pasta Salad

• 200 g spiral pasta
• 2 None yellow peppers
• 2 medium courgettes, diced
• 225 g mushrooms, halved or quartered
• 6 stems thyme
• 100 g cherry tomatoes, halved
• 1 tbsp oregano, chopped + some for garnishing
• 1 tsp paprika
• 125 g light mozzarella balls
• 100 g low fat plain yoghurt
• 1 tbsp white wine vinegar
• 1 tbsp tomato paste
• 3 tbsp water

1. Cook the pasta according to the package instructions and set aside. Preheat your oven's broiler.
2. To make the roasted vegetables, broil the peppers, skin-side up, until the skin is blistering and beginning to burn. Remove the skin immediately and cut into rough pieces. Adjust the oven temperature to 400u0b0F. Place the zucchinis, mushrooms and thyme in a baking dish, drizzle with oil and roast for 15-20 mins, adding the the tomatoes and chopped peppers after 10-15 mins.
3. Meanwhile, to make the dressing, mix the yogurt, vinegar, tomato paste and 3 tbsp water in a bowl and season to taste with salt and pepper.
4. Mix the oregano and paprika together on a plate. Roll the mozzarella balls in the seasonings to coat. Mix the pasta, vegetables and dressing, divide between 4 bowls and place the mozzarella balls on top. Garnish with oregano leaves.

spiral pasta, yellow peppers, courgettes, mushrooms, thyme, cherry tomatoes, oregano, paprika, mozzarella, yoghurt, white wine vinegar, tomato, water

Taken from recipes-plus.com/api/v2.0/recipes/21542 (may not work)