Marinated Vegetable Platter

• 1 (16-oz.) box BARILLA Penne
• 1 red bell pepper
• 2 medium zucchini
• 3 medium-size yellow squash
• 1 small red onion
• 2 cups chopped tomatoes (2 medium)
• 1 (16-oz.) package fresh mozzarella cheese in water, cubed
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Cook pasta according to package directions; drain well.
2. Cut bell pepper into 1-inch-wide strips. Cut off ends of zucchini and yellow squash; cut each lengthwise into 4 equal slices. Cut onion into 3/4-inch-thick rounds.
3. Grill bell pepper, zucchini, yellow squash, and onion, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 4 to 6 minutes on each side until tender. Let stand 10 minutes, and coarsely chop.
4. Place pasta in a large bowl, and stir in grilled vegetables, tomatoes, and cheese.
5. Whisk together red wine vinegar and remaining ingredients; add to pasta mixture, tossing to coat. Cover and chill at least 2 hours or up to 6 hours.

barilla penne, red bell pepper, zucchini, red onion, tomatoes, mozzarella cheese, red wine vinegar, olive oil, fresh rosemary, lemon rind, salt, pepper

Taken from www.myrecipes.com/recipe/marinated-vegetable-platter (may not work)