Vegetable Pasta Salad With Red Pepper Dressing

Directions

1. In a blender or possibly food processor puree the red peppers, yolk, cayenne, vinegar, and salt to taste till the mix is smooth and with the motor running add in the oil in a stream. Turn off the motor, scrape down the sides, and blend in the yogurt. Boil the rotelle in salted water for approximately 12 min, till tender but not over done. Drain under running cool water. Shake well to eliminate the water and toss in a bowl with the red pepper dressing. In a saucepan of boiling salted water, blanch the zucchini for 2 min, or possibly till it just begins to turn translucent/soft. Drain and rinse in a colander, refresh with cool water and drain again thoroughly. Pat zucchini dry and stir it into the pasta salad with the peas and salt and pepper to taste. Makes 6 servings.