Pasta with assorted capsicum (peppers) and walnuts

Crisp and crunchy pasta salad. This recipes makes a light summer side dish
Ingredients - Serves 4
  • 3 cups uncooked penne pasta (or other similar like bowties or spirals)
  • 1 each of green, red and yellow capsicum (bell pepper), sliced
  • 4-5 cloves (or 15 g) garlic, sliced
  • ½ cup sundried tomatoes, cut into strips
  • 2 tbsp extra virgin olive oil
  • 3 tsp balsamic vinegar
  • ½ tsp honey
  • ½ cup roasted walnuts, coarsely chopped
  • Salt, to taste
  1. Roast the sliced capsicum and garlic in the oven at its maximum setting for 15 minutes or till they are soft
  2. Meanwhile, cook the pasta in a large pot of boiling water with added salt and oil
  3. Mix the cooked pasta, roasted capsicum, sundried tomatoes, honey and balsamic vinegar and sprinkle with roasted walnuts
  4. Serve warm as a side salad
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