Roasted Capsicum, Goat Cheese and Walnut Salad Recipe

Name: Roasted Capsicum, Goat Cheese and Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 g large spiral shaped pasta; 400 g red capsicums; 400 g yellow peppers (2 medium); 150 g goat cheese, crumbled; 35 g good quality walnuts, toasted,chopped coarsely (1/3 cup); ½ cup loosely packed fresh basil leaf; 60 ml red wine vinegar; 80 ml olive oil; 1 clove garlic, crushed; 2 teaspoons grainy mustard

Servings: persons

375 g large spiral shaped pasta
400 g red capsicums
400 g yellow peppers (2 medium)
150 g goat cheese, crumbled
35 g good quality walnuts, toasted,chopped coarsely (1/3 cup)
½ cup loosely packed fresh basil leaf
60 ml red wine vinegar
80 ml olive oil
1 clove garlic, crushed
2 teaspoons grainy mustard

1
Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
2
Rinse under cold water; drain.
3
Meanwhile, quarter capsicum, remove and discard seeds and membranes.
4
Roast under grill or in oven at 250C, skin side up, until skin blisters and blackens.
5
Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
6
Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
7
Serve with fresh crusty bread.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 375 g large spiral shaped pasta, 400 g red capsicums, 400 g yellow peppers (2 medium), 150 g goat cheese, crumbled, and more.

Yes, Roasted Capsicum, Goat Cheese and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Capsicum, Goat Cheese and Walnut Salad

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