You can use any other short pasta for this salad, such as penne, rigatoni, or even farfalle.
Cooking Light MAY 2005
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
Cook pasta in boiling water 8 minutes or until al dente. Drain and rinse under cold water; drain. Place pasta in a large bowl. Drizzle with vinegar and oil; toss well to coat.
Steam asparagus 3 minutes or until crisp-tender. Rinse under cold water, and drain. Add asparagus, roasted bell peppers, Simple Roasted Leg of Lamb, and remaining ingredients to pasta; toss well to combine. Cover and chill.
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