Cavatappi Salad With Roast Lamb

• 2 red bell peppers
• 8 ounces uncooked cavatappi
• 3 tablespoons sherry vinegar
• 1 1/2 tablespoons extravirgin olive oil
• 3 cups (1-inch) slices asparagus (about 1 pound)
• 1 cup thinly sliced celery
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
2. Cook pasta in boiling water 8 minutes or until al dente. Drain and rinse under cold water; drain. Place pasta in a large bowl. Drizzle with vinegar and oil; toss well to coat.
3. Steam asparagus 3 minutes or until crisp-tender. Rinse under cold water, and drain. Add asparagus, roasted bell peppers, Simple Roasted Leg of Lamb, and remaining ingredients to pasta; toss well to combine. Cover and chill.

red bell peppers, cavatappi, sherry vinegar, extravirgin olive oil, celery, parmesan cheese, fresh basil, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cavatappi-salad-with-roast-lamb (may not work)