Dressing:
1 can (4 ounces) Ortega Fire-Roasted 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 bell pepper, cored, seeded, cut in half
1 green bell 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) Ortega Garden Vegetable Salsa
1/4 cup firmly packed fresh basil, cut into thin strips
Lettuce leaves (optional)

Combine chiles, cilantro, oil, vinegar and garlic in small bowl. Whisk until well blended.
Season with salt and pepper, to taste. Set aside.

Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil.
Grill bell 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 large bowl or serving platter.
Drizzle with dressing.

Makes 6 to 8 servings.

Recipe from Ortego