sweet red bell peppers
scallions, spring or green onions
sour cream, non-fat
Prepare pasta according to package directions; drain.
Brush the red pepper strips and onion rings lightly with the vegetable oil.
Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
Mince the tomatoes and put them in a large bowl.
Stir in the scallions, jalapenos, lime juice and salt.
When the peppers and onions are ready, transfer them from the grill to a cutting board.
Cut them into very thin strips and add to the salsa with the pasta.
Toss well. Divide the pasta among four bowls and top each with a spoonful of sour cream.