Ingredients: cilantro dressing: 1 can (4 ounces) diced green chiles 1⁄4 cup chopped fresh cilantro 1⁄4 cup olive oil 1 tablespoon red wine vinegar 1⁄2 teaspoon minced garlic Salt and black pepper to taste salad: 1 red sweet pepper, cored, seeded, cut in half 1 green sweet pepper, cored, seeded, cut in half 1 medium zucchini, cut lengthwise into thin slices 1 medium yellow squash, cut lengthwise into thin slices 1 large red onion, cut into 1⁄2-inch-thick wedges 1 pound pasta shells or penne, cooked 1 jar (16 ounces) salsa 1⁄4 cup firmly packed fresh basil, cut into thin strips Lettuce leaves (optional)

Directions: Combine chiles, cilantro, oil, vinegar, and garlic in small bowl. Whisk until blended. Season with salt and black pepper to taste. Set aside. Heat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil. Grill sweet peppers, zucchini, squash, and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill; cut into bite-size pieces. Toss cooked pasta, salsa, sliced vegetables, and basil in a large bowl or serving platter. Serve with dressing. If desired, serve on lettuce leaves. Makes 6 to 8 servings. Recipe from Ortega. *See more recipes in our pasta collection