Steps to Make Roasted Red Pepper, Artichoke and Olive Pasta Salad

Hey everyone, hope you’re having an incredible day today. 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 unique. This is gonna smell and look delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life.

Simple Way to Prepare Roasted Red Pepper, Artichoke and Olive Pasta Salad

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.

Ingredients

The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:

1. Prepare 1 lb farfalle (bowtie) pasta, cooked al dente
2. Prepare 1/2 cup kalamata olives divided
3. Make ready 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. Take 1/2 cup red onion, sliced very thin divided
7. Get 2 tablespoons capers
8. Take Note: anything marked divided will be used for both the salad and the dressing
9. Prepare For the dressing:
10. Make ready 1/2 cup olive oil
11. Take 1/2 cup white wine vinegar
12. Get 1 tablespoon dijon mustard
13. Make ready 2 tablespoons parsley
14. Prepare 2 tablespoons red onion
15. Take 2 cloves garlic
16. Prepare 1/4 cup roasted red pepper
17. Take 10 of the kalamata olives
18. Prepare 1/4 cup artichoke hearts
19. Make ready 1 teaspoon salt
20. Make ready 1/2 teaspoon crushed black pepper

Instructions

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)

As simple as that How to Make Roasted Red Pepper, Artichoke and Olive Pasta Salad

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