Roasted Capsicum, Cheese & Walnut Pasta Salad

INGREDIENTS

• 375g large spiral pasta
  
• 2 medium red capsicum
  
• 2 medium yellow capsicum
  
• 150g feta cheese, crumbled
  
• 35g walnuts, toasted & chopped coarsely
  
• 1/2 cup loosely packed basil leaves
  
• 60ml Prenzel Cabernet Sauvignon Vinegar
  
• 80ml Prenzel Garlic Infused Olive Oil
  
• 2 tsp seeded mustard

METHOD

Cook pasta then cool in cold water, drain.

Quarter capsicums and roast under a grill or in a hot oven until blistered.

Cover with plastic for 5 minutes then peel skin away. Slice thinly.

Combine all ingredients and toss gently to combine.