Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 1 lb farfalle (bowtie) pasta, cooked al dente
- Get 1/2 cup kalamata olives divided
- Get 1 cup roasted red peppers (about 3 large peppers) divided
- Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Prepare 1/2 cup fresh italian parsley divided
- Get 1/2 cup red onion, sliced very thin divided
- Take 2 tablespoons capers
- Make ready Note: anything marked divided will be used for both the salad and the dressing
- Prepare For the dressing:
- Prepare 1/2 cup olive oil
- Take 1/2 cup white wine vinegar
- Take 1 tablespoon dijon mustard
- Make ready 2 tablespoons parsley
- Make ready 2 tablespoons red onion
- Get 2 cloves garlic
- Prepare 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Get 1/4 cup artichoke hearts
- Get 1 teaspoon salt
- Get 1/2 teaspoon crushed black pepper
Instructions to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- 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.
- While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.
- Place all the dressing ingredients in a blender and pulse until smooth.
- 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.
- Then add peppers, capers, olives, artichokes and parsley and toss again.
- Enjoy! (Note: can be refrigerated for up to 3 days)
So that’s going to wrap this up with this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
