A great alternative to traditional pesto sauce this roasted capsicum pesto sauce is perfect in this salad. Could be served as a hot meal.
Preheat the oven to 200°C. Lay quartered capsicums on a baking sheet lined with baking paper and drizzle oil over them. Roast until the skins are blackened and blistered (about 20 minutes). Allow to cool. Peel off the skins.
In a bowl place capsicums, sun dried tomatoes, nuts, garlic, oil and cheese. With a stick blender, blend ingredients until smooth.
To the cooked and cooled pasta add the shredded chicken and pesto sauce. Stir well and then chill if serving cold or leave pasta hot and serve hot.