Roasted Pepper, Goat Cheese And Walnut Salad - cooking recipe

Ingredients

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

Preparation

Cook pasta in large saucepan of boiling water according to package directions; drain. Rinse under cold water; drain.
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.
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.