Pasta Salad With Peppers, Basil, and Mushrooms

Adapted from Barnes and Noble Vegetarian cookbook. Also great with lime juice instead of vinegar.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 1  red bell pepper, halved
• 1  yellow bell pepper, halved
• 1  green bell pepper, halved
• 12  ounces  whole wheat ziti
• 3  tablespoons olive oil
• 3  tablespoons  white balsamic vinegar
• 1  tomatoes
• 2  tablespoons fresh basil, chopped
• 1  tablespoon fresh thyme, chopped
• 12  ounces  sliced mushrooms
• 14  ounces black beans
• 2⁄3 cup raisins
• 2  bunches scallions, finely chopped
• 1  teaspoon salt
• 1⁄4 teaspoon ground pepper

Directions

1. Place peppers cut side down under broiler 10-15 minutes, until charred on top. Set aside to cool. (optional step).
2. Boil pasta as directed.
3. Mix together 2 Tb, oil (save 1 Tb. oil aside), vinegar, tomato, basil and thyme. Add warm pasta and mix to coat.
4. If broiling peppers, remove skins and seeds, dice, and add to pasta mix.
5. Add all remaining ingredients to pasta and stir well. Serve chilled or at room temperature.