STREAMING NOW: Jamie's Super Food

Roasted Capsicum (Pepper), Goat Cheese & Pecan Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: