Name: Roasted Pepper, Goat's Milk Cheese And Walnut Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 375.00 g pasta shell; 2.00 red peppers; 2.00 yellow peppers; 80.00 ml olive oil light; 150.00 g goat's milk cheese crumbled; 80.00 ml walnuts toasted, chopped; 125.00 ml fresh basil; 60.00 ml vinegar red wine; 1.00 garlic cloves, crushed; 10.00 ml wholegrain mustard

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Ingredients (10)

375.00 g	pasta — shell
2.00	red peppers
2.00	yellow peppers
80.00 ml	olive oil — light
150.00 g	goat's milk cheese — crumbled
80.00 ml	walnuts — toasted, chopped
125.00 ml	fresh basil
60.00 ml	vinegar — red wine
1.00	garlic — cloves, crushed
10.00 ml	wholegrain mustard

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Method:

Cook the pasta according to the packet instructions, drain and set aside. Quarter the peppers and remove the seeds and white membranes.

Coat the peppers with 30 ml of the olive oil and roast in a very hot oven until the skins start to blacken and blister. Cover the peppers with cling film and leave to cool slightly.

Remove the skins and cut the peppers into broad strips. Place the pasta, peppers, cheese, nuts and basil in a large salad bowl.

Mix the remaining olive oil with the vinegar, garlic and mustard and sprinkle over the salad. Mix lightly with two forks and serve immediately.