I started with a little olive oil and some minced garlic. I sautéed it for a couple minutes and then dumped in about a half-pound of pre-diced red, orange, yellow and green bell peppers from my grocery store (they actually worked out to be cheaper than buying whole peppers, taking their guts out and dicing them myself). I let that sit for a couple minutes while I sprinkled in some various italian seasonings (most notably basil) and then I poured in a 32 oz carton of vegetable broth, plus a 14 ounce can of petite diced tomatoes, with juice. I also tossed in some chopped italian parsley. Once the liquid and peppers came to a boil, I added a 16 ounce bag of whole wheat radiatore pasta, and let it sit for 10 minutes over a simmer, stirring occasionally. While the pasta was soaking up the juice, I cut about 1/2 a bulb of jicama into little bits, for a little sweet crunch, and added that at the last minute. Once the pasta had absorbed as much of the broth as it could, I mixed a little tomato powder, olive oil and balsamic vinegar together, with a bit of ground mustard as an emulsifier, and poured it over the pasta salad, and sprinkled on some ground parmesan and romano (to soak up liquid as much as for flavor).
Now it's in a big ol' Tupperware bowl in the fridge, swapping flavors, and waiting for tomorrow.
I love improvisational cooking!