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Preheat oven to 400°F. In a 15 x 10 x 1-inch baking pan combine onion wedges and 1 tablespoon oil; toss to coat. Roast, uncovered, for 10 minutes. Add bell pepper, poblano and tomatoes to the pan. Stir to combine. Roast, uncovered, for 8 to 10 minutes more or until peppers are crisp-tender, stirring once. Remove pan from oven; set aside to cool slightly.
Meanwhile, cook pasta according to package directions. Drain well. Rinse well with cold water; drain again.
Coarsely chop cooled vegetables. In a large bowl combine pasta and vegetable mixture.
For dressing, in a screw-top jar combine lemon peel, lemon juice, the remaining 2 tablespoons oil, oregano, thyme, garlic, salt and black pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Serve immediately or cover and chill for up to 24 hours. Stir before serving.