Roasted Pepper Pasta Salad With Herbs and Feta

• 2 large red peppers or 2 large orange peppers or 2 large yellow peppers
• 1 medium red onion
• 1 tablespoon olive oil
• 3 cups uncooked whole wheat penne
• 1 12 cups turkey pepperoni
• 12 cup crumbled feta
• 12 cup low-fat Italian salad dressing
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon fresh mint leaves

1. Cut peppers into 1 inch pieces.
2. Cut onion into wedges.
3. Heat oven to 450 degrees.
4. Place vegetables on a single layer on pan and toss with olive oil.
5. Bake uncovered for 15 to 20 minutes or until they are lightly browned and tender.
6. Meanwhile cook and drain pasta as directed.
7. Rinse with cold water and drain.
8. Toss peppers, onions, pasta and remaining ingredients in a large bowl.
9. Serve immediately or refridgerate for 1 to 2 hours.

red peppers, red onion, olive oil, whole wheat penne, turkey pepperoni, feta, lowfat italian salad dressing, fresh basil, mint leaves

Taken from www.food.com/recipe/roasted-pepper-pasta-salad-with-herbs-and-feta-309802 (may not work)