Spicy Pasta Salad

1. Preheat oven to 425 F. Slice peppers in half lengthwise, and remove the insides and seeds. Place face down on a parchment paper lined baking sheet, and bake for 20-30 minutes until peppers are tender and beginning to char in spots. Let cool, and then cut into thin, 2” slices. You can remove the skin if you want, but I left mine on and just removed anything that was too charred.
2. While peppers are cooking, prepare pasta al dente, according to package. Drain, and let cool, tossing in a little bit of oil to prevent sticking.
3. To prepare dressing, add garlic, Dijon mustard, honey, red wine vinegar, olive oil, and salt to a small bowl or jar and whisk with a fork until smooth.
4. Add pasta, peppers, tomatoes, onion, basil, parsley, shaved Parmesan, and Calabrian chilis to a large bowl. Add the dressing, and toss until everything is evenly coated. Serve immediately or refrigerate for later!