Perfect For A Potluck: Pasta Salad with Grilled Vegetables

• 200 grams Short pasta
• 1 each Red and yellow bell peppers
• 2 Zucchini
• 20 Cherry tomatoes
• 2 tbsp Olive oil
• 1 sprig Rosemary
• 3 clove a) Garlic
• 1 a) Olive oil
• 4 tbsp Extra virgin olive oil
• 3 tbsp Balsamic vinegar
• 3 tbsp Lemon juice
• 2 tsp Mustard
• 1 Salt, pepper
• 1 Flat leaf parsley or curly parsley

1. Dice the bell peppers and zucchini into the same size as the pasta.
2. Combine Step 1, cherry tomatoes, rosemary with olive oil and salt & pepper.
3. Peel the garlic and coat with olive oil then wrap with aluminum foil.
4. Preheat the oven to 180C.
5. Line a sheet pan with parchment paper and spread Step 2.
6. Place Step 3 on the side and cook in the oven for about 30 minutes, stirring occasionally (place the rosemary under the vegetables).
7. Bring a pot of water to a boil and add a good amount of salt.
8. Cook the pasta (according to the directions on the box) and rinse under the cold water and drain well.
9. In a large bowl, add the roasted garlic and smash with a folk.
10. Add all the dressing ingredients and mix well.
11. Add the pasta to the bowl and coat well with the dressing to prevent the pasta from sticking together.
12. Add all the vegetables except for the cherry tomatoes.
13. They are easily damaged, so add them at the end and lightly toss to combine.
14. Season with salt and pepper.
15. Toss in the minced "flat leaf parsley" and it's done.
16. This is a Christmas version using Christmas tree, snowmen, and snowflake-shaped pasta.

short pasta, red, zucchini, tomatoes, olive oil, rosemary, garlic, olive oil, olive oil, vinegar, lemon juice, salt, parsley

Taken from cookpad.com/us/recipes/147532-perfect-for-a-potluck-pasta-salad-with-grilled-vegetables (may not work)