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Recipe of Any-night-of-the-week Roasted Red Pepper, Artichoke and Olive Pasta Salad

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Roasted Red Pepper, Artichoke and Olive Pasta Salad

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We hope you got insight from reading it, now let's go back to roasted red pepper, artichoke and olive pasta salad recipe. To make roasted red pepper, artichoke and olive pasta salad you only need 20 ingredients and 6 steps. Here is how you do it.

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

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

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).

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