Pepper Pasta Salad
Makes: 4 to 6 servings
2 red bell peppers
1⁄2 cup Greek vinaigrette dressing and marinade, Kraft®
3 cups corkscrew pasta, cooked according to package directions
Garnish: fresh parsley
Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
Cut tops and bottoms off peppers; slice each pepper in half lengthwise, and remove seeds and membrane. Using hands, press down slightly to flatten peppers.
Grill peppers for 10 minutes, or until tender, turning once. Chop peppers.
In a large bowl, combine peppers, pasta, and vinaigrette. Chill for at least 30 minutes before serving. Garnish with fresh parsley, if desired.