In a small bowl, whisk olive oil, vinegar, grape juice, salt and herb blend. Boil water and cook pasta according to package instructions. Drain pasta, rinse in cool water. Heat grill, rub peppers with ½ teaspoon olive oil. Grill whole peppers, turning as needed, until skin begins to browns and bubble. At the same time, grill beef sirloin to desired doneness, turning once. Remove from grill, let cool slightly.

Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thin wedges. Toss arugula and pasta in large bowl. To serve, evenly divide pasta and arugula on four plates, arrange beef, peppers and pears on top, drizzle with vinaigrette and sprinkle with crumbled Gorgonzola cheese.