Pasta Salad With Roasted Tomatoes and Peppers

I got this recipe from my CSA newsletter. It is wonderful with fresh farm veggies in season.

• Ready In: 2 hrs 55 mins
• Serves: 4
• Yields: 4

Ingredients

• 8  plum tomatoes, halved and seeded
• 1  small green pepper, quartered, ribs and seeds removed
• 1  cup  dried macaroni or 1  cup other pastas
• 3⁄4 cup  finely chopped onion
• 1 -1 1⁄2 tablespoon  balsamic vinegar (or red wine vinegar)
• 1  teaspoon Dijon mustard
• 1  tablespoon dried basil (or fresh)
• 2  tablespoons extra virgin olive oil
•  salt and pepper
• 3  tablespoons parmesan cheese (grated or shaved)

Directions

1. Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
2. Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
3. Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
4. Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.