Servings: 10
Vegan friendly!

All veggie ingredients (except olive oil) can be grown within 100miles of St. Louis, including jicama.

Based loosely on this recipe...
http://www.recipesource.com/text/side-dishes/dressings/recipe69.txt

Ingredients...
6 Sweet peppers and/or red peppers
7 Garlic cloves; medium minced
3 medium zucchini, peeled, seeded, & thinly sliced
~1c Red wine vinegar
~1c olive oil
~1c finely chopped fresh chives (roughly a handful of chive stalks)
2tb salt, to taste
2tb ground pepper, to taste
1 medium Jicama
1 box (16oz) of pasta: elbow, bowtie, penne, monkey-brain, whichever you please

Steps...

1. Roast the peppers
   Hold red peppers over a flame, turning them until evenly charred. Or cut them in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem.

2. Saute the jicama
   Peel the jicama and slice into thin spears or slices. Saute in a pan with olive oil, 1 TB garlic, salt & pepper to taste. Saute until jicama is lightly browned on all sides.

3. Mix the dressing
   In bowl of blender or food processor fitted with a steel blade, place skinned red pepper, vinegar, and garlic. Process until pepper is evenly pureed. With machine running, slowly drizzle in olive oil until fully combined.

4. Cook the pasta, and set aside, covered, to cool.
5. Put it all together
   In the biggest salad bowl you stole from your parents, combine the pasta, zucchini, sauteed jicama, and dressing. Add salt and pepper to taste, then place the whole shebang in the fridge to chill.