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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
  1. Get 1 lb farfalle (bowtie) pasta, cooked al dente
  2. Make ready 1/2 cup kalamata olives divided
  3. Make ready 1 cup roasted red peppers (about 3 large peppers) divided
  4. Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
  5. Make ready 1/2 cup fresh italian parsley divided
  6. Prepare 1/2 cup red onion, sliced very thin divided
  7. Prepare 2 tablespoons capers
  8. Prepare Note: anything marked divided will be used for both the salad and the dressing
  9. Make ready For the dressing:
  10. Make ready 1/2 cup olive oil
  11. Take 1/2 cup white wine vinegar
  12. Get 1 tablespoon dijon mustard
  13. Take 2 tablespoons parsley
  14. Make ready 2 tablespoons red onion
  15. Take 2 cloves garlic
  16. Take 1/4 cup roasted red pepper
  17. Get 10 of the kalamata olives
  18. Make ready 1/4 cup artichoke hearts
  19. Take 1 teaspoon salt
  20. Take 1/2 teaspoon crushed black pepper
Instructions 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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