PEPPERED PASTA AND CHEESE SALAD
INGREDIENTS
- 2 cups ( 150g ) shell pasta
- 2 red peppers
- 250g goat's milk cheese, chopped
- 1/4 cup pine nuts, toasted tablespoon
- small fresh marjoram leaves
DRESSING
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 1/2 teaspoon cracked black peppercorns
PEPPERED PASTA AND CHEESE SALAD METHOD:
Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain. Quarter peppers, and remove seeds and membrane. Grill peppers, skin side up, until skin blisters and blackens; cool slightly. Remove skin, and cut peppers into long thin strips.
Combine peppers, pasta, cheese, nuts, and marjoram in
the bowl, pour over the dressing; toss well. Serve salad warm or cold.
Dressing: Combine all ingredients in a jar; shake well.
Serves 6.
Note: Salad can be made
a day ahead.
Storage: Covered, in
refrigerator.
Freeze: Not Suitable.
Microwave: Pasta suitable.