Roasted Capsicum (Pepper), Goat Cheese & Pecan Salad |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a great Pasta Salad to have at a BBQ, Potlucks etc - it's from the WW 'Great Casual Food' Cookbook. It's a great combination of flavours and it looks beautiful with the different colours - we love it! I use Corn & Rice Pasta (for gluten intolerant DH) and noboby has ever noticed the difference. Ingredients:
375 g large spiral shaped pasta |
400 g red capsicums (approx 2 medium) |
400 g yellow capsicums (approx 2 medium) |
150 g goat cheese, crumbled |
1/3 cup pecans, toasted,chopped coarsely |
1/2 cup loosley packed fresh basil leaf |
1/4 cup red wine vinegar |
1/3 cup olive oil |
1 clove garlic, crushed |
2 teaspoons grainy mustard |
Directions:
1. Cook pasta in large saucepan of boiling water, until just tender, drain.
2. Rinse under cold water; drain.
3. Quarter Capsicums, remove and discard seeds and membranes.
4. Roast under grill or in very hot oven skin side up, until skin blisters and blackens.
5. Place Capsicum in bowl cover with platic wrap for approx 10 minute This makes the skin easier to remove.
6. Peel away and discard skin; slice capsicum into strips.
7. Place pasta and capsicum in large bowl with goats cheese, pecans, basil- mix together gently.
8. Combine Red Wine Vinegar, Olive Oil, crushed Garlic and Seeded Mustart in a jar shake to combine.
9. Pour dressing over salad and mix once more.
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