Spicy Capsicum Pasta Salad


Serves; 4 as a side dish or 2 as a meal

Ingredients:

  • 100g / half a tub of Chris’ Spicy Capsicum Dip
  • 250g of dry pasta shapes (we used shells)
  • 2 whole red capsicums, halved and deseeded
  • 1 spring onion, finely chopped
  • 2 tbsp of greek feta cheese

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Method:

  • Cook the pasta in salted water until al dente – rinse under cold water once complete.
  • While the pasta is cooking, put the capsicum skin-side up under a grill for 10 minutes or until charred. Peel off the charred skin and finely slice.
  • Mix the dip with 2-3 tablespoons of water to thin it out.
  • Drain the pasta, mix through the thinned dip and half the capsicum.
  • Serve topped with the remaining capsicum, spring onion and feta.

Recipe by Natalie Zee / Healthy Natty for Chris’ Dips.

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