Roasted Capsicum Goat Cheese And Walnut Salad Recipe

Ingredients for Roasted Capsicum Goat Cheese And Walnut Salad

• Spiral Shaped Pasta
• Red Capsicums
• Yellow Peppers
• 150g crumbled goat cheese (or feta)
• 50g walnuts (or pecan halves)
• Fresh Basil Leaf
• 1 tablespoon red wine vinegar (for dressing)
• 2 tablespoons olive oil (for dressing)
• Garlic
• Grainy Mustard

How to Make Roasted Capsicum Goat Cheese And Walnut Salad

1. Preheat oven to 250°C (480°F).
2. Cook 250g pasta (e.g., rotini, farfalle) in a large pot of boiling salted water until al dente. (about 8-10 minutes)
3. Drain pasta and rinse under cold water to stop the cooking process.
4. While pasta cooks, quarter 2 large capsicums (bell peppers), remove seeds and membranes.
5. Place capsicum pieces skin-side up on a baking sheet.
6. Roast for 20-25 minutes, or until the skin blisters and blackens.
7. Transfer roasted capsicums to a bowl, cover with plastic wrap for 5 minutes to steam.
8. Peel off the blackened skin and thinly slice the capsicums.
9. In a large bowl, combine cooked pasta, sliced capsicums, 150g crumbled goat cheese (or feta), 50g walnuts (or pecans), and 1/4 cup chopped fresh basil.
10. Add your desired dressing (see suggested dressing below).
11. Toss gently to combine.
12. Serve immediately with crusty bread.
13. **Suggested Dressing:** Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste.