7 oz. jar roasted red peppers, drained and patted dry
1 lg. egg yolk
1/8 tsp. cayenne pepper
1 tbsp. vinegar
1/4 c. olive oil
1/4 c. plain yogurt
1 lb. rotelle (spiral shaped pasta)
3/4 lb. sm. zucchini, scrubbed and cut into 1/2 inch slices
10 oz. pkg. frozen peas, thawed

In a blender or food processor puree the red peppers, yolk, cayenne, vinegar, and salt to taste until the mixture is smooth and with the motor running add the oil in a stream. Turn off the motor, scrape down the sides, and blend in the yogurt. Boil the rotelle in salted water for approximately 12 minutes, until tender but not over done. Drain under running cold water. Shake well to eliminate the water and toss in a bowl with the red pepper dressing. In a saucepan of boiling salted water, blanch the zucchini for 2 minutes, or until it just begins to turn translucent. Drain and rinse in a colander, refresh with cold water and drain again thoroughly. Pat zucchini dry and stir it into the pasta salad with the peas and salt and pepper to taste. Makes 6 servings.