Preparation

• Broil the red pepper, turning several times, until blackened on all sides.
• Remove from the oven and place in a paper bag to cool.
• Cook the macaroni according to the package directions.
• In a large bowl whisk together the oil, vinegar, lemon juice and mustard.
• Add the carrots, onion, mozzarella, and peas.
• When the macaroni is done rinse drain it thoroughly and then rinse it in cold water ,Add the macaroni to the dressing and vegetable mixture.
• Stir thoroughly and set aside for the moment.
• Peel, seed, and dice the cooked red pepper.
• Stir it into the salad.
• Cover and chill the salad for several hours, stirring occasionally to make sure that the dressing is evenly distributed.
• Stir again just before serving.