Instructions: Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain in a colander. Run pasta under cold running water to cool; drain again. Transfer to a large bowl.

Place red peppers directly on gas burner over high heat, and cook, turning often with tongs, until skins are black and blistered, about 10 minutes. (Alternately, place red peppers on a baking sheet, and broil, turning often with tongs, until skins are black and blistered, about 20 minutes.) Wrap in a paper towel, and let sit for 5 minutes. Using a paper towel, rub peppers to remove skin. Discard skin. Core and seed peppers; cut into 1/4-inch dice. Add to pasta.

Add mayonnaise, orange pepper, cucumber, chives, lemon juice, salt, and pepper. Toss to combine. Season as desired.

This recipe yields 12 servings.

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