Hi, I am Laura. Today, I’m gonna show you how to prepare roasted red pepper, artichoke and olive pasta salad recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life.
To begin with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Take 1 lb farfalle (bowtie) pasta, cooked al dente
- Make ready 1/2 cup kalamata olives divided
- Take 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
- Prepare 1/2 cup red onion, sliced very thin divided
- Prepare 2 tablespoons capers
- Take Note: anything marked divided will be used for both the salad and the dressing
- Prepare For the dressing:
- Take 1/2 cup olive oil
- Get 1/2 cup white vinegar
- Take 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Get 2 tablespoons red onion
- Get 2 cloves garlic
- Make ready 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Make ready 1 teaspoon salt
- Make ready 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 it up for this exceptional dish roasted red pepper, artichoke and olive pasta salad recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at 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.
