Name: Roasted capsicum, goat cheese and walnut salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram large spiral pasta; 400 gram (2 medium) red capsicums; 400 gram (2 medium) yellow capsicums; 150 gram goat cheese, crumbled; 35 gram (1/3 cup) walnuts, toasted, chopped coarsely; 1/2 cup loosely packed fresh basil leaves; 60 millilitre (1/4 cup) red wine vinegar; 80 millilitre (1/3 cup) olive oil; 1 clove garlic, crushed; 2 teaspoon seeded mustard

Roasted capsicum, goat cheese and walnut salad

You can use feta or any soft, crumbly cheese instead of the goat cheese, and toasted pecan halves make a nice change from walnuts. This roasted capsicum pasta salad makes a great lunch-box meal too.

Ingredients

375 gram large spiral pasta

400 gram (2 medium) red capsicums

400 gram (2 medium) yellow capsicums

150 gram goat cheese, crumbled

35 gram (1/3 cup) walnuts, toasted, chopped coarsely

1/2 cup loosely packed fresh basil leaves

60 millilitre (1/4 cup) red wine vinegar

80 millilitre (1/3 cup) olive oil

1 clove garlic, crushed

2 teaspoon seeded mustard

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain.

2.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.

3.Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.

Feta or any soft, crumbly cheese can be used instead of the goat cheese, and toasted pecan halves make a nice change from walnuts.
Note

Woman's Weekly Food

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