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.
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