Pasta Salad with Roasted Tomatoes and Peppers

8 plum tomatoes, halved and seeded

1 small green pepper, quartered, ribs and seeds removed

Olive oil or olive oil spray

1 cup dried macaroni or other pasta

3/4 cup finely chopped onions

1-1/2 tablespoons Balsamic vinegar (can use red wine vinegar)

1 teaspoon Dijon-style mustard

1 tablespoon dried parsley (use fresh if available)

1 tablespoon dried basil (use fresh if available)

2 tablespoons olive oil

Salt and pepper to taste

3 tablespoons freshly grated or shaved Parmesan cheese

Preheat oven to 200°F. Place the tomatoes and peppers, cut-side down, on baking racks set on baking sheets. Roast for 20 to 30 minutes, or until the tomato skins can easily be removed with your fingers.

Spray or brush the vegetables with olive oil and continue to roast until the tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.

Cook the pasta according to package directions for al dente. Drain well; place in mixing bowl.

Add the onions, tomatoes and peppers; toss to combine.

Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine (it does not need to be emulsified).

Pour over the pasta; add the cheese and toss again until well-combined. Serve at room temperature.