Quick & Easy

Chicken pasta salad with roasted capsicum, fetta and walnut

Chicken pasta salad with roasted capsicum, fetta and walnut
4
20M

Ingredients

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold running water, drain.
2.Drain capsicum, reserving ⅓ cup of the capsicum oil, chop capsicum coarsely. Combine capsicum and pasta in large bowl with cheese, chicken, walnuts and basil.
3.Place reserved oil with vinegar, garlic and mustard in screw-top jar; shake well. Drizzle dressing over chicken mixture, toss gently to combine.

you can substitute goat cheese or any soft, crumbly cheese for the fetta in this recipe.

Note

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