Roasted Red Pepper, Artichoke and Olive Pasta Salad
Roasted Red Pepper, Artichoke and Olive Pasta Salad

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
  1. Take 1 lb farfalle (bowtie) pasta, cooked al dente
  2. Prepare 1/2 cup kalamata olives divided
  3. Prepare 1 cup roasted red peppers (about 3 large peppers) divided
  4. Take 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
  5. Take 1/2 cup fresh italian parsley divided
  6. Prepare 1/2 cup red onion, sliced very thin divided
  7. Prepare 2 tablespoons capers
  8. Get Note: anything marked divided will be used for both the salad and the dressing
  9. Prepare For the dressing:
  10. Get 1/2 cup olive oil
  11. Get 1/2 cup white wine vinegar
  12. Prepare 1 tablespoon dijon mustard
  13. Get 2 tablespoons parsley
  14. Take 2 tablespoons red onion
  15. Get 2 cloves garlic
  16. Make ready 1/4 cup roasted red pepper
  17. Take 10 of the kalamata olives
  18. Get 1/4 cup artichoke hearts
  19. Get 1 teaspoon salt
  20. Take 1/2 teaspoon crushed black pepper
Steps to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
  1. Bring a large, salted pot of water to boil. Once the water is boiling rapidly, add the pasta and cook for 8-10 minutes. Start checking at 8 minutes, then keep a close eye after that as you don't want soggy pasta! Once cooked, drain and rinse quickly with cold water and allow to cool.
  2. While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.
  3. Place all the dressing ingredients in a blender and pulse until smooth.
  4. Place cooled pasta in a bowl and pour over the dressing (you may not need to use ALL of the dressing, refrigerate any leftover dressing for future use). Toss well.
  5. Then add peppers, capers, olives, artichokes and parsley and toss again.
  6. Enjoy! (Note: can be refrigerated for up to 3 days)

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