Recipe of Super Quick Roasted Red Pepper, Artichoke and Olive Pasta Salad

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Roasted Red Pepper, Artichoke and Olive Pasta Salad. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad Recipe.

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

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

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