Spicy Capsicum Pasta Salad

View fullsize

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

Method:

1. Cook the pasta in salted water until al dente – rinse under cold water once complete.

2. 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.

3. Mix the dip with 2-3 tablespoons of water to thin it out.

4. Drain the pasta, mix through the thinned dip and half the capsicum.

5. Serve topped with the remaining capsicum, spring onion and feta.

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