Prepare pasta according to package directions; drain.
Brush the red pepper strips and onion rings lightly with the vegetable oil. Over medium-hot coals, grill the vegetables until they are very soft, about 8 to 9 minutes.
Mince the tomatoes and put them in a large bowl. Stir in the scallions, jalapeños, lime juice and salt.
When the peppers and onions are ready, transfer them from the grill to a cutting board. Cut them into very thin strips and add to the salsa with the pasta. Toss well. Divide the pasta among four bowls and top each with a spoonful of sour cream.
*This dish is delicious with the addition of grilled chicken breasts, cut into thin strips.
Nutritional Information Per Serving:
760 Calories;
25.9 g Protein;
150 g Carbohydrates;
6 g Fat;
0 mg Cholesterol;
564 mg Sodium;
Calories from Fat 7%
