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1
Heat the grill to medium-high.
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2
Trim and rinse the beets well. Wrap them in foil and place them in the center of the grill. Roast until tender when pierced with a fork, about 30-40 minutes. Place the red pepper on the grill and roast, turning occasionally, until all sides are blackened, about 20 minutes.
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3
Meanwhile, prepare the other vegetables. Cut the cabbage in half lengthwise (from the top down through the core). Slice one half into 1/4-inch-thick slices, leaving a piec of the core in each piece. (Save the other half for another recipe.) Slice the onion into rounds, without separating the rings. Slice the tomatoes into rounds and seed them. Place the vegetables in a large bowl, add the olive oil and 1 tbsp salt, and toss gently.
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4
When the beets have roasted about 30 minutes, lower the heat to medium-low and add the other vegetables to the grill. (Use a spatula to turn the tomatoes, as they become fragile.) Grill until tender and golden on both sides, about 7 to 10 minutes. Remove all vegetables from the grill.
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5
Bring a medium pot of water to a boil. Add the pasta and 2 tsp salt and cook, stirring frequently until al dente, about 8 to 10 minutes. Drain, run under cool water, and drain well. Transfer to a large bowl.
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6
While the pasta is cooking, peel and seed the pepper over a strainer set over a bowl to catch the juice. Set the juice aside. Peel the beets and cut out the cores from the cabbage slices. Chop all the vegetables into bite-size pieces and combine with the pasta.
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7
To make the dressing: Combine all the ingredients in a small bowl. Add the red pepper juice and whisk until well blended. Pour over the pasta and vegetables. Mix until everything is coated with dressing. Serve at room temperature or slightly chilled.
