Antipasto Pasta Salad

• 8 ounces uncooked gemelli, penne, or bowtie pasta
• 1 red pepper
• 1/2 cup sun-dried tomatoes (packed in oil)
• 4 ounces fresh mozzarella cheese
• 1 (13-ounce) jar artichoke hearts
• 1 (3-ounce) can sliced black olives
• 1 clove garlic
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper

1. Place a large saucepan of salted water over medium-high heat and bring to a boil.
2. Add the pasta and cook for 10 to 12 minutes, until al dente.
3. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled.
4. (This will also keep the pasta from sticking together.)
5. Transfer the pasta to a large bowl.
6. Place the whole red pepper directly on the stove burner and turn to high heat.
7. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black.
8. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.)
9. Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes.
10. (The steam will make the skin peel right off.)
11. Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds.
12. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
13. Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl.
14. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl.
15. Drain the artichokes, cut into quarters, and add to the bowl.
16. Drain the olives and add to the bowl.
17. Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice.
18. Slowly add the oil, mixing briskly with a whisk or fork.
19. Season with salt and pepper.
20. Pour the vinaigrette over the pasta and toss until combined.
21. Cover with plastic wrap and refrigerate until ready to serve.
22. You can buy jars of roasted red peppers in any grocery store, but they are expensive.
23. Roasting your own peppers may seem like a hassle, but its very simple and will cost you less than half of what you would spend on the store bought version.

gemelli, red pepper, tomatoes, mozzarella cheese, black olives, clove garlic, parsley, lemon juice, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/antipasto-pasta-salad-380113 (may not work)