Roasted Capsicum, Goat Cheese and Walnut Salad

• 375 g large spiral shaped pasta
• 400 g red capsicums
• 400 g yellow peppers (2 medium)
• 150 g goat cheese, crumbled
• 35 g good quality walnuts, toasted,chopped coarsely (1/3 cup)
• 12 cup loosely packed fresh basil leaf
• 60 ml red wine vinegar
• 80 ml olive oil
• 1 clove garlic, crushed
• 2 teaspoons grainy mustard

1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
2. Rinse under cold water; drain.
3. Meanwhile, quarter capsicum, remove and discard seeds and membranes.
4. Roast under grill or in oven at 250C, skin side up, until skin blisters and blackens.
5. Cover capsicum pieces with plastic or paper for 5 minutes, peel skin away; slice capsicum thinly.
6. Place pasta and capsicum in large bowl with cheese, walnuts, basil and combined remaining ingredients; toss gently to combine.
7. Serve with fresh crusty bread.

pasta, red capsicums, yellow peppers, goat cheese, walnuts, basil leaf, red wine vinegar, olive oil, clove garlic, grainy mustard

Taken from www.food.com/recipe/roasted-capsicum-goat-cheese-and-walnut-salad-61050 (may not work)