Summer Pasta Salad (8 Pts)

Summer Pasta Salad (8 Pts) 12 ounces roasted red peppers 2 1/2 tablespoons of  red wine vinegar 1 1/2 teaspoons of dried rosemary 1/2 cup of olive oil 3 zucchini, sliced 3 yellow summer squash, sliced 3 red onions, sliced 1 pound of penne pasta Selection & Storage: Summer squash is best when young and tender. Look for unblemished squash. Store unwashed in a plastic bag in the refrigerator up to 4 days. Preparation: Do not peel skins. Scrub gently with a soft brush to remove dirt. Trim both ends. Don't overcook. In a blender, purée drained red peppers with vinegar, rosemary, and salt and pepper to taste. Gradually add oil in stead stream. On oiled hot rack of grill or fish screen, grill zucchini, squash and onions for 10 minutes. Turn once. Cut slices into strips.  Boil penne pasta according to directions. Toss all together with dressing. Serving Size: 8 Per serving: 379 cals; 9.4g protein; 53.5g total carb; 0mg chol; 4.8gfiber; 9mg sodium; 14.8g total fat (34.6% cals from fat). Per Serving (excluding unknown items): 368 Calories; 14g Fat (33.7%calories from fat); 9g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mgCholesterol; 5mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Vegetable; 21/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0