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Prep 10 mins
Cook 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.
- 375 g large spiral shaped pasta
- 400 g red capsicums
- 400 g yellow peppers (2 medium)
- 150 g goat cheese, crumbled
- 35 g good quality walnuts, toasted,chopped coarsely (1/3 cup)
- 1⁄2 cup loosely packed fresh basil leaf
- 60 ml red wine vinegar
- 80 ml olive oil
- 1 clove garlic, crushed
- 2 teaspoons grainy mustard
- Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
- Rinse under cold water; drain.
- Meanwhile, quarter capsicum, remove and discard seeds and membranes.
- Roast under grill or in oven at 250°C, skin side up, until skin blisters and blackens.
- Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
- Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
- Serve with fresh crusty bread.
Delicious! A nice twist with the grainy mustard and the peppers.
Chrissy this is really tasty!! For some reason I had quite a few capsicum in the fridge and they needed using up. This was perfect! Dave took one look at it and said "this isn't going to fill me up?!?!" He was wrong - it did, and he really enjoyed it. What a lovely fresh, healthy dinner, perfect for a warm summer night. Hugs, Jules :)
A definite winner for a hot summer evening's dinner. I prepared this just as posted, and will do so again! Thanks for posting.