Roasted Vegetable Pasta Salad

This dish is great for summer. You should put it together the day before you want to eat it so the flavors mellow and, since you put it together hot, it needs to cool completely in the fridge.

Also, when roasting vegetables, I do a lot at a time and jar up what I don't need. They're a good addition to pastas, and I also use the same stuff to top my roasted vegetable pizza.

1 hour cook time, 12 hours rest time

1 onion
2 sweet red/orange peppers
10 stalks asparagus
2/3 cup frozen peas, thawed.
1 lb pasta: I like fusilli because the ridges hold onto the sauce, but any short pasta will work in a pinch.
1/2 cup olive oil + extra for drizzling
2 T red wine vinegar
2 t minced garlic
1 t salt
1/2 t pepper
1 t sugar

Start by roasting the vegetables. Cut all the vegetables into quarters, except for the asparagus, just trim the stalks and leave them whole. Toss with about 2 T of olive oil and about 1 t of salt, and bake in a preheated oven at 450F.

The hard part about this is that the vegetables are going to be done at different times, so you'll want to pull out the vegetables when they're done cooking. The asparagus might only take 10 minutes, but the onions may take up to an hour to get good color. I also stir and flip the vegetables to make sure there aren't any really burnt spots, but keep in mind that a little is good, and will add to the flavor of the dish.

While the veggies are roasting, cook the pasta in salted water according to package directions, drain when finished.

For the dressing, combing the 1/2 cup olive oil, vinegar, garlic, salt, pepper, and sugar and whisk with a fork.

When the roasted vegetables are done, dice them and add them to the pasta along with the dressing and the frozen peas. Mix well, adjust for salt, cover and refrigerate overnight.