2 lg. red peppers
2 lg. yellow peppers
1 lb. rotini pasta
1 lb. Bay scallops, cooked
1/4 c. blue cheese, crumbled
1/4 c. fresh dill weed
1 c. Italian salad dressing

Char peppers evenly over gas flame, grill, or under broiler. Place charred peppers in paper bag. Close and let stand 15 minutes. Peel or rub away the charred skin. Remove tops and seeds. Slice into thin strips. Cook pasta according to directions on box. Stir cooked pasta with remaining ingredients in large bowl. Mix well. Chill 1 hour and serve.