Roasted Pepper, Goat Cheese And Walnut Salad

• 13 oz rotini pasta
• 2 None red peppers, quartered and seeded
• 2 None yellow peppers, quartered and seeded
• 5 oz goat cheese, crumbled
• 1/3 cup chopped walnuts, toasted
• 1/2 cup loosely packed fresh basil leaves
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 1 clove garlic, crushed
• 2 tsp wholegrain mustard

1. Cook pasta in large saucepan of boiling water according to package directions; drain. Rinse under cold water; drain.
2. Preheat the broiler. Broil peppers, skin-side up, until skin blisters and blackens. Cover with plastic wrap or paper for 5 mins. Peel skin away; thinly slice flesh.
3. Place pasta and peppers in large bowl with goat cheese, walnuts and basil. Whisk remaining ingredients in small bowl. Drizzle over pasta salad; toss gently to combine.

rotini pasta, red peppers, yellow peppers, goat cheese, walnuts, basil, red wine vinegar, olive oil, clove garlic, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/36432 (may not work)