Roasted Capsicum, Goat Cheese and Walnut Salad
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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)
- 118.29 ml loosely packed fresh basil leaf
- 60 ml red wine vinegar
- 80 ml olive oil
- 1 clove garlic, crushed
- 9.85 ml grainy mustard
directions
- 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.
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Reviews
-
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 :)
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>