Roasted Vegetable Pasta Salad - cooking recipe

Ingredients

200 g spiral pasta
2 None yellow peppers
2 medium courgettes, diced
225 g mushrooms, halved or quartered
6 stems thyme
100 g cherry tomatoes, halved
1 tbsp oregano, chopped + some for garnishing
1 tsp paprika
125 g light mozzarella balls
100 g low fat plain yoghurt
1 tbsp white wine vinegar
1 tbsp tomato paste
3 tbsp water

Preparation

Cook the pasta according to the package instructions and set aside. Preheat your oven's broiler.
To make the roasted vegetables, broil the peppers, skin-side up, until the skin is blistering and beginning to burn. Remove the skin immediately and cut into rough pieces. Adjust the oven temperature to 400\u00b0F. Place the zucchinis, mushrooms and thyme in a baking dish, drizzle with oil and roast for 15-20 mins, adding the the tomatoes and chopped peppers after 10-15 mins.
Meanwhile, to make the dressing, mix the yogurt, vinegar, tomato paste and 3 tbsp water in a bowl and season to taste with salt and pepper.
Mix the oregano and paprika together on a plate. Roll the mozzarella balls in the seasonings to coat. Mix the pasta, vegetables and dressing, divide between 4 bowls and place the mozzarella balls on top. Garnish with oregano leaves.