Roasted Red Pepper Macaroni Salad

1 ea red bell pepper
1 x medium shell macaroni
3 ts olive oil
3 ts red wine vinegar
1 ts lemon juice
1 ts dijon mustard
1 ea carrots, chopped
1/2 c diced mozzarella cheese
1/4 c frozen peas

Broil the red pepper, turning several times, until blackened on all sides. Remove from the oven and place in a paper bag to cool.
Cook enough macaroni to make about 4 cups.
While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard.
Add the carrots, mozzarella, and peas.
Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable mixture. Stir thoroughly.
Peel, seed, and dice the red pepper. Stir into the salad.
Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed. Stir again just before serving at the picnic.