Grilled Vegetables & Goat Cheese Pasta Salad

Veggie Roasting Pan – click for link

• 2 cups uncooked whole wheat rotini
• Olive oil 
• 1 red bell pepper, sliced into wedges
• 1 green bell pepper, sliced into wedges
• 1 yellow bell pepper, sliced into wedges
• 1 red onion, thickly sliced into semi-circles
• 1 zucchini, halved lengthwise and sliced into half-moons
• 1 cup whole cherry tomatoes, halved
• 5 oz soft goat cheese, crumbled

• 1 clove garlic, coarsely chopped
• 1/4 tsp each sea salt and fresh ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/2 cup roughly chopped fresh chives
• 1/4 cup roughly chopped fresh flat-leaf or Italian parsley
• 1/2 packed cup whole fresh basil leaves
• 1/2 cup balsamic vinegar

1. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
2. Coat vegetables in olive oil and grill in a griller pan until tender.  Depending on the heat of the grill, this can take 30 minutes or more.
3. Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
4. Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.