Fettucine and pepper salad

Fettucine and pepper salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Sunday lunches in the garden call for relaxed meals. Serve this salad with barbecued meats or a platter of cold, sliced meats.

Ingredients

Quantity Ingredient
250g fettucine
2 red or green peppers, halved, cored and seeded
125g gruyere cheese, diced
6-8 walnuts, chopped

Dressing

Quantity Ingredient
4 tablespoons olive oil
1 tablespoon walnut oil
1 tablespoon vinegar
1 teaspoon dijon mustard
freshly ground black pepper
salt

Method

  1. Cook pasta in boiling salted water for 8–10 minutes or until al dente, or tender but still firm. Drain. Grill peppers, cut sides down, under a preheated hot grill until skins blacken and blister. When cool enough to handle, pull off thin outer skin and cut flesh into long, even strips. Mix pepper strips with cheese and walnuts in a salad bowl.
  2. To make dressing, combine all ingredients for dressing. Add to pasta, mix lightly and toss with salad. Chill for at least 1 hour before serving.
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