Cook pasta in plenty of lightly salted boiling water until al dente, following package instructions. Drain, rinse under cold running water and leave to cool.
Halve green capsicum and cut into small pieces. Halve red and yellow capsicums without removing stalks; discard seeds. Cut cheese into small cubes.
To make cream dressing, whisk oil, vinegar, lemon juice and cream in a large bowl until combined. Add herb salt and pepper to taste. Add pasta, corn, gherkins, onion and capsicum pieces and stir to combine. Taste and add more seasoning, as needed. Spoon salad mixture into capsicum halves. Top with cheese. Sprinkle with chopped basil.
Raw capsicums (bell peppers) are rich in vitamin C. Red ones contain the highest amount. Store in a cool, dark place and use within a few days. The vitamin content declines the longer that the capsicums are kept.
pasta salad with grilled capsicums
1. Cook 500 g (1 lb) farfalle (bow-tie pasta) as for main recipe. Leave to cool. Roast 6 red capsicums (bell peppers) in a preheated 250°C/500°F oven until skin blisters. Remove from oven, cover with a wet kitchen towel and leave 5 minutes. Peel off skin. Cut capsicums into small pieces. 2. Whisk 4 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard and 1 clove garlic, finely chopped, until combined. Add salt and pepper to taste. Mix all ingredients in a serving bowl. Sprinkle with finely chopped fresh parsley.