Quick & Easy

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.
4
30M

Ingredients

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

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