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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.

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Lunarbean December 24, 2008

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)

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SPrins September 19, 2008

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.

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sugarpea January 26, 2008

This was the best pasta salad I have ever eaten! Outstanding flavours, brilliant colours and so easy to throw together! The only change I made was to use a jar of sun dried tomatoes rather than capsicums, as I much prefer them. Still worked beautifully, I had several requests for the recipe. Thank you for posting this wonderful salad!

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currybunny February 16, 2006

It is summer in my part of the world and a very warm evening. This salad made a wonderful dinner. I divided the recipe in half and served it over fresh torn salad greens. My capiscums were water packed and I took the lead of FlemishMinx and added the olive oil. The only other thing I changed was adding some freshly ground black pepper. Delicious!

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PaulaG August 25, 2005

This was a real winner at our house- delicious, easy to prepare, and colorful (looks like the Italian flag!). Prepared this as posted with one exception-my capiscums came packed in water, not oil, so I simply substituted 1/3 cup extra-virgin olive oil. I used chicken breasts which I first poached in water. Thanks for posting!

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FlemishMinx July 10, 2005
Chicken, Roasted Capsicum, Feta and Walnut Pasta Salad