Grilled Pepper Pasta Salad

Total time: 25 minutes
    Grilling peppers and onions adds a layer of sweetness not found with simple frying.  If you don't do them on the grill, roast them on a baking sheet in a 400F (200C) oven for 30 minutes, stirring once.  They should be just slightly crispy around the edges in spots when done.

 Ingredients:

• 1 cup (3.3oz, 95gr) bite-size pasta - penne, fusilli, etc. 
• 1 bell pepper, green or any color
• 1 large onion
• 1 tbs olive oil
• 1 tbs Balsamic vinegar
• 1/2 cup (3oz, 90gr) black, dry-cured, Greek olives
• 2 ribs celery (about 1/2 cup)
• 2 tbs fresh snipped basil
• 2oz (60gr) feta cheese (about 1/3 cup)
• Vinaigrette:
• 3 tbs salad olive oil
• 1 tbs Balsamic vinegar
• 2 tsp Dijon-style mustard

 Instructions:

• Cook pasta according to package directions. 
• When pasta is done drain well, rinse briefly with cold water, drain well again, and put into a large bowl.
• Slice peppers and onions thickly. 
• Put olive oil and Balsamic vinegar in a large bowl, add peppers, onions, and toss well to coat. 
• Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....)
• Cook over medium heat on barbecue grill for 10 - 15 minutes, until they have a nice color.
• Snip large basil leaves, leave small ones whole. 
• Cut olives in half. 
• Slice celery at an angle.
• Cube or crumble feta.
• Vinaigrette:
• Put mustard into a small bowl, add vinegar and whisk, 
• Slowly drizzle in olive oil, whisking constantly until thick. 
• To finish:
• Add peppers, onions, celery, basil, olives, feta and vinaigrette to pasta.  Toss gently to combine.