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PEPPERED PASTA AND CHEESE SALAD

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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.


Also Read: POTATO AND PASTA SALAD WITH OLIVE VINAIGRETTE

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