Pasta Salad with Grilled Peppers and Other Goodies

3 large red bell peppers or 1 red, 1 orange and 1 yellow 1 pound farfalle (bow ties) or orecchiette (ears), cooked al dente 5 tablespoons extra virgin olive oil 2 tea-spoons fresh lemon juice, or more to taste1 ½ cups cooked chickpeas, rinsed and drained About 1 cup diced salami, mortadella or pep-peroni, optional ½ pound fresh mozzarella, diced or mozzarella bocconcini, halved About º cup torn fresh basil leaves Coarse salt, either kosher or sea salt, and freshly ground black pepperFire up the grill, bringing the temperature to medium (4 to 5 sec-onds with the hand test).Grill the peppers uncovered until soft, black-ened and blistered on all sides, about 8-10 minutes. Transfer to a plastic bag to steam until the are cool enough to handle.When the peppers are cool, peel them. Rinse off your hands instead of the peppers as you rid them of the blackened skin. Slit each pepper down one side and remove the seeds and stems. Dice the peppers neatly to about half the size of the pasta bow ties or about the same size as the pasta ears.Toss the pasta with the oil and lemon juice, then add the peppers and accumulated juices. Toss again with the chickpeas, salami if you?re using it, mozzarella and basil and sea-son rather assertively with salt and pepper. Serve slightly warm or at room temperature.Serves six as a main dish; eight as a side.Nutrition values per serving: 358 calories, 13 g fat (4 g saturated), 44 g carbohy-drates, 9 g fiber, 18 g protein, 15 mg cholesterol, 233 mg sodium.?The Big Book of Outdoor Cooking and Entertaining? by Cheryl and Bill Jamison (2006 Morrow, $24.95)