ROASTED VEGETABLE PASTA SALAD WITH GREEN PEPPER-TO

ROASTED VEGETABLE PASTA SALAD WITH GREEN PEPPER-TO image

Yield Makes 6 to 8 servings.

Number Of Ingredients 17

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1/2 lb asparagus, trimmed
1 small zucchini, sliced lengthwise 1/4" thick
1 large Spanish onion, sliced into rounds
1 small fennel bulb, sliced 1/4" thick
1 1/2 tbsp salt plus more to taste
1/3 cup olive oil
1 medium green bell pepper
3 medium tomatillos, husks removed
1 small jalapeno (optional)
1/2 lb short pasta (such as bowties, gemelli, or ziti)
1 large tomato
2 tbsp mayonnaise
1 tbsp minced dill
1 tbsp minced chives
1/4 cup minced parsley
A few basil leaves
Freshly ground black pepper to taste

Steps:

Heat the grill to medium-high. Place the asparagus, zucchini, onion, and fennel in a large bowl. Toss with the olive oil and 1 tbsp salt. Place the vegetables, including the green pepper, tomatillos, and jalapeno, on the grill. Grill the sliced vegetables until tender and browned, about 5 to 7 minutes per side. The peppers and tomatillos should be roasted whole, turning them over occasionally, until all sides of the peppers are charred and the tomatillos are browned, about 15 to 20 minutes. Remove vegetables from the grill and let cool. Meanwhile, bring a medium pot to a boil. Add the pasta and 1/2 tbsp salt and cook, stirring often, until al dente, about 8 to 10 minutes. Drain, rinse under cool water, and drain well. Transfer to a large bowl. When vegetables are cool enough to handle, peel and seed the green pepper. Roughly chop it and place in a blender along with the tomatillos (whole) and puree. If you're using the jalapeno, peel, seed, and roughly chop it and add it to the blender, along with the mayonnaise, dill, chives, parsley, and basil. Blend until smooth. Taste for salt and pepper. Cut up the remaining vegetables into bite-size pieces. Add to the pasta. Pour the dressing over all and mix well. Taste for seasoning. Refrigerate for 2 hours to allow flavors to blend. Return to room temperature and serve.