2 red bell peppers
14 ounces penne
3 tablespoons olive oil
1 tablespoon wine vinegar
? teaspoon Dijon mustard
freshly ground black pepper
1 small radicchio, shredded or torn
2/3 cup black olives
Heat water for pasta. When water boils, add pasta and a tablespoon of salt. Meanwhile, roast and peel red peppers and cut into thin strips.
While pasta cooks, make a vinaigrette by combining oil, vinegar, and mustard, with salt and pepper to season, in jar.
Drain pasta and return to warm pan. Add pepper strips, radicchio and olives. Toss with vinaigrette.
Serve at room temperature.