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