Pasta salad with peppers and goat's milk cheese

Recipe from: 2/26/2004 12:00:00 AM

Ingredients 17
Servings 6
Time

Ingredients

  • DRESSING
  • 2
    garlic cloves, crushed
  • 90
    ml
    olive oil
  • 30
    ml
    white wine vinegar
  • salt and freshly ground black pepper
  • SALAD
  • 2
    red peppers, halved and seeded
  • 1
    yellow pepper, halved and seeded
  • 4
    plum tomatoes, sliced into wedges
  • 6
    basil leaves, crushed
  • 1
    red onion, finely sliced
  • 250
    g
    fusilli pasta
  • 2
    slices bread, cubed
  • 30
    ml
    sunflower oil for frying
  • 170
    g
    soft goat's milk cheese
  • extra basil to garnish
  • salt and freshly ground black pepper
 

Method

 
DRESSING
Blend the garlic, olive oil and vinegar in a food processor. Season with salt and pepper
SALAD
Grill the peppers under the oven grill until the skins start to blacken and blister.
Remove the skins and cut the flesh into diamond shapes.
Add the tomatoes, basil leaves and onion.
Cook the pasta according to the packet instructions and drain.
Fry the bread cubes in the oil until golden brown and crisp.
Add the pasta to the rest of the salad ingredients, add the dressing and mix well.
Crumble the cheese on top and garnish with the bread cubes and extra basil. Season with salt and pepper.

HINT
To make the peppers easier to skin, place the hot charred peppers in a plastic bag and seal it. Leave to cool before removing the skins.

 

Read more on: starch  |  grill  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.