Ingredients:
300 g frilled pasta shells
1 (270 g) jars char-grilled red capsicums, in oil
150 g feta cheese, chopped coarsely
425 g cooked chicken, coarsely chopped
35 g walnuts, toasted and coarsely chopped
1 cup fresh basil leaves, loosely packed
60 ml red wine vinegar
1 garlic cloves, crushed
2 teaspoons coarse grain mustard
Directions:
Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil.
Combine reserved oil with vinegar, garlic and mustard, mixing well.
Drizzle dressing over chicken mixture, toss gently to combine.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.