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

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my whole life. They are fine and they look wonderful.

Pasta salad is also quick, cheap, and perfect for picnics! Just the idea of picnics sends me off to Swoonsville. And if you're anything like me, cheap and I blended some of the roasted peppers, olives, and artichokes with a touch of olive oil, dijon, red onion, garlic, some parsley, and white wine.

To get started with this particular recipe, we have to first 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 cook that.

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

A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs.

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)

Add the garlic paste and drizzle with the olive oil. While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. Place the vegetables in a large stainless steel, or glass Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper.

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