Chicken, Roasted Capsicum, Feta and Walnut Pasta Salad

Submitted by Jewelies

"Another great quick and easy BBQ chicken salad! Pecan can be used instead of walnuts. I've allowed 15 minutes cook time for pasta."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 300 g frilled pasta shells
• 1 (270 g) jar char-grilled red capsicums, in oil
• 150 g feta cheese, chopped coarsely
• 425 g cooked chicken, coarsely chopped
• 35 g walnuts, toasted and coarsely chopped
• 1 cup fresh basil leaf, loosely packed
• 60 ml red wine vinegar
• 1 garlic clove, crushed
• 2 teaspoons coarse grain mustard

directions

1. Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
2. Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
3. Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil.
4. Combine reserved oil with vinegar, garlic and mustard, mixing well.
5. Drizzle dressing over chicken mixture, toss gently to combine.

Reviews

[Lunarbean]

Loved this! Great taste. I've made it twice and will make it again. The dressing with the fresh garlic adds a lot of bite! The only change I made was the grilled capsicum in oil. I only had ones in water.

 

[susanratz]

I really enjoyed this dish, but it wasn't my hubby's favorite. I used macaroni noodles instead of frilled, and used sun-dried tomatoes instead of peppers. Next time I think I will also increase the liquids a little (Or maybe I just used too much pasta in my guess-timating!) Thanks so much for sharing!! :O)

 

[sugarpea]

Jarred fire roasted red bell peppers are a wonderful thing and I make sure we always have some in the pantry. This is a great way to enjoy them and that leftover roasted chicken.

 

[currybunny]

This was the best pasta salad I have ever eaten! Outstanding flavours, brilliant colours and so easy to throw together! The only change I made was to use a jar of sun dried tomatoes rather than capsicums, as I much prefer them. Still worked beautifully, I had several requests for the recipe. Thank you for posting this wonderful salad!

 

[PaulaG]

It is summer in my part of the world and a very warm evening. This salad made a wonderful dinner. I divided the recipe in half and served it over fresh torn salad greens. My capiscums were water packed and I took the lead of FlemishMinx and added the olive oil. The only other thing I changed was adding some freshly ground black pepper. Delicious!