Roasted Bell Pepper Pasta Salad for 8

Instructions:

1. Preheat your broiler to high. Toss bell pepper halves with olive oil and salt on a baking sheet.
2. Place the peppers cut-side up under the broiler for 5-8 minutes until the skins are blistered and blackened in spots.
3. Immediately transfer hot peppers to a bowl and cover with plastic wrap for 10 minutes to steam the skins.
4. Peel off the charred skins, remove any remaining seeds, and slice into 1-inch strips.
5. Bring a large pot of heavily salted water to a boil and cook pasta until al dente (usually 1-2 minutes less than package directions).
6. Drain the pasta and rinse briefly with cool water to stop the cooking process and remove excess starch.
7. In a small jar, whisk together the balsamic vinegar, olive oil, minced garlic, honey, and oregano until emulsified.
8. In a large mixing bowl, combine the cooled pasta, roasted red pepper strips, mozzarella pearls, red onion, and herbs.
9. Pour the dressing over the mixture and toss gently until every piece of pasta is coated in a glossy, dark glaze.