Pasta Salad with Roasted Summer Vegetables and Fresh Mozzarella - The Scramble

Ingredients

• 3 orange and yellow bell peppers (chopped into 1-inch pieces)
• 1/2 red onion (quartered and sliced into medium-thick slices)
• 4 cloves garlic (peeled and halved)
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp. kosher or sea salt
• 16 oz. penne rigate (or other cut pasta, use wheat/gluten-free, if needed)
• 2 cups baby spinach
• 2 large tomatoes (chopped)
• 1/4 cup fresh basil (thinly sliced)
• 2 Tbsp. balsamic (or use another sweet vinegar)
• 8 oz. marinated mozzarella balls (cut into 1/2-inch pieces, plus 2 Tbsp. of their oil)