Roasted Pepper & Pasta Salad

12 roasted bell peppers (mixed colors), peeled and cut in 1-inch strips, with juices (see margin)
1 clove garlic, crushed
1 heaping tsp Dijon mustard
1/2 C white wine vinegar
2 shallots, minced
3 scallions, thinly sliced
2 T olive oil
1 Ib small shell pasta, cooked al dente and drained

Briskly shake pepper juices, garlic, mustard, vinegar, shallots, scallions, and oil in a covered container until well blended. Toss bell peppers, pasta, and dressing thoroughly. Chill, covered tightly, for several hours before serving.