Chicken, Roasted Capsicum, Feta and Walnut Pasta Salad

Jewelies's Note:

Another great quick and easy BBQ chicken salad! Pecan can be used instead of walnuts. I've allowed 15 minutes cook time for pasta.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 300 g frilled pasta shells
• 1 (270 g) jar char-grilled red capsicums, in oil
• 150 g feta cheese, chopped coarsely
• 425 g cooked chicken, coarsely chopped
• 35 g walnuts, toasted and coarsely chopped
• 1 cup fresh basil leaf, loosely packed
• 60 ml red wine vinegar
• 1 garlic clove, crushed
• 2 teaspoons coarse grain mustard

Directions:

1. Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
2. Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
3. Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil.
4. Combine reserved oil with vinegar, garlic and mustard, mixing well.
5. Drizzle dressing over chicken mixture, toss gently to combine.

Reviews

[Lunarbean]

Loved this! Great taste. I've made it twice and will make it again. The dressing with the fresh garlic adds a lot of bite! The only change I made was the grilled capsicum in oil. I only had ones in water.

[SPrins]

I really enjoyed this dish, but it wasn't my hubby's favorite. I used macaroni noodles instead of frilled, and used sun-dried tomatoes instead of peppers. Next time I think I will also increase the liquids a little (Or maybe I just used too much pasta in my guess-timating!) Thanks so much for sharing!! :O)

[sugarpea]

Jarred fire roasted red bell peppers are a wonderful thing and I make sure we always have some in the pantry. This is a great way to enjoy them and that leftover roasted chicken.