Hi, I am Laura. Today, we’re going to prepare roasted red pepper, artichoke and olive pasta salad recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Red Pepper, Artichoke and Olive Pasta Salad Recipe
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Get 1 lb farfalle (bowtie) pasta, cooked al dente
- Take 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
- Take 1/2 cup fresh italian parsley divided
- Make ready 1/2 cup red onion, sliced very thin divided
- Make ready 2 tablespoons capers
- Take Note: anything marked divided will be used for both the salad and the dressing
- Prepare For the dressing:
- Get 1/2 cup olive oil
- Prepare 1/2 cup white vinegar
- Make ready 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Get 2 tablespoons red onion
- Prepare 2 cloves garlic
- Make ready 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Make ready 1 teaspoon salt
- Prepare 1/2 teaspoon crushed black pepper
Steps 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 it up with this distinctive dish roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
