How to Prepare Perfectly Roasted Red Pepper, Artichoke and Olive Pasta Salad Recipe

Roasted Red Pepper, Artichoke and Olive Pasta Salad.

Roasted Red Pepper, Artichoke and Olive Pasta Salad You can cook Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

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

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

  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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