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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must 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 it.

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. 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. Take 1/2 cup fresh italian parsley divided
  6. Take 1/2 cup red onion, sliced very thin divided
  7. Get 2 tablespoons capers
  8. Get Note: anything marked divided will be used for both the salad and the dressing
  9. Take For the dressing:
  10. Get 1/2 cup olive oil
  11. Get 1/2 cup white wine vinegar
  12. Make ready 1 tablespoon dijon mustard
  13. Prepare 2 tablespoons parsley
  14. Prepare 2 tablespoons red onion
  15. Make ready 2 cloves garlic
  16. Prepare 1/4 cup roasted red pepper
  17. Get 10 of the kalamata olives
  18. Prepare 1/4 cup artichoke hearts
  19. Make ready 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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