Roasted Capsicum, Goat Cheese and Walnut Salad

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Total Time
10 mins
20 mins

A light and full bodied salad. I acquired this recipe from the local pub. Note: Fetta or any soft, crumbly cheese can be used instead of the goat cheese, and toasted pecan halves make a nice change from walnuts.

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  1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  2. Rinse under cold water; drain.
  3. Meanwhile, quarter capsicum, remove and discard seeds and membranes.
  4. Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens.
  5. Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
  6. Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
  7. Serve with fresh crusty bread.