Pasta
Inspired by summer picnics in Russia, this salad combines whole-wheat pasta with peppers and onion grilled until smoky. Taking the vegetables off the grill at the right point is key to building that smoky flavor.
Boil the whole-wheat pasta in plenty of salted water, then drain and rinse under cold water.
Turn the red and green bell peppers, red onion and chili pepper on the grill and cook for 15 minutes. Dice the vegetables.
Whisk together the olive oil, vinegar and salt.
Mix the pasta with the grilled vegetables, parsley and dressing.
Chill in the refrigerator for at least 15 minutes before serving.
Do not take the vegetables off the grill too early; they need to char fully to develop a smoky flavor. Allergen: contains wheat (gluten).
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