Ingredients for Roasted Capsicum Goat Cheese And Walnut Salad
- 250g spiral shaped pasta
- 2 large red capsicums
- Yellow Peppers (not specified in recipe)
- 150g crumbled goat cheese
- 50g walnuts
- 1/4 cup chopped fresh basil leaf
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Garlic (not specified in recipe)
- 1 teaspoon Dijon mustard
- salt to taste
- pepper to taste
- crusty bread (for serving)
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How to Make Roasted Capsicum Goat Cheese And Walnut Salad
- Preheat oven to 250°C (480°F).
- Cook 250g pasta (e.g., rotini, farfalle) in a large pot of boiling salted water until al dente. (about 8-10 minutes)
- Drain pasta and rinse under cold water to stop the cooking process.
- While pasta cooks, quarter 2 large capsicums (bell peppers), remove seeds and membranes.
- Place capsicum pieces skin-side up on a baking sheet.
- Roast for 20-25 minutes, or until the skin blisters and blackens.
- Transfer roasted capsicums to a bowl, cover with plastic wrap for 5 minutes to steam.
- Peel off the blackened skin and thinly slice the capsicums.
- 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.
- Add your desired dressing (see suggested dressing below).
- Toss gently to combine.
- Serve immediately with crusty bread.
- **Suggested Dressing:** Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
31g
Fat
54g
Carbs
28g
