Ingredients

1 red bell pepper
1/2 yellow bell pepper
8oz cooked cauliflower, cut into bite sized pieces
1/4 pound haricots verts, cooked and cut into 1-inch pieces
1.5c quartered cherry tomatoes
1/2c sliced fresh basil
1 1/2 ounces diced fresh mozzarella
1/2c green olives, sliced
1 ounce prosciutto, chopped
butter
3 garlic cloves, peeled and sliced
1 large shallot, peeled and cut into 1/2-inch pieces
2.5T white balsamic vinegar
1T water
1tsp Dijon mustard
salt & pepper to taste

Preparation

Preheat broiler.

Cut red bell pepper in half lengthwise; discard seeds and membranes. Place red and yellow pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice; place in a large bowl.

Combine cauliflower, haricots verts, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.

Heat a small saucepan over medium-low heat. Coat pan with butter. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well.