Roasted Red Pepper & Goat Cheese Pasta Salad
- 1 lb of Farfalle
- 1/4 lb of Goat Cheese (A touch on the creamy side is best)
- 3 Red Peppers
- 3 tbsp of Extra Virgin Olive Oil
- Pepper to Taste
Cook pasta until Al Dente, add olive oil, and set aside to cool.
Meanwhile, on a grill or gas stove burner, completely burn the outside of the peppers on a high heat until the entire pepper is blackened. Turn occasionaly to insure that the pepper is blackening everywhere. Place blackened peppers into a tupperware and close shut. Leave be for 30 mins.
After 30 minutes, take out the red peppers and peel off the blackened skin. It should slide off easily. If you still have a few black flakes don’t worry, I think this adds character to the salad. Don’t try to rinse it off, you’ll lose a lot of the flavors. Cut up the peppers in bite size peices and mix in with the pasta.
Crumble goat cheese over salad. Add a bit of pepper and mix.
It’s done, if it’s still slightly warm eat away. I find it most enjoyable this way. However, if you put in the fridge for later it’s great cold as well.
*If you have any italian cured meat around and want to add that, go for it! I have had with sliced prosciutto before and it was delicious. Although, definitely not necessary.