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

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive 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 will be really delicious.

Soggy pasta = Sad faces… 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. Perfect for those summer days that call for lightened up dishes. Yet it still feels like a comfort food dish, just as pasta should.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to 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:

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

Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Instructions Tear the peppers into strips, and place in a bowl. Add the garlic, extra virgin olive oil, salt and oregano, and mix well.

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)

Instructions Tear the peppers into strips, and place in a bowl. Add the garlic, extra virgin olive oil, salt and oregano, and mix well. I'd recommend making this a few hours before you'd like to serve it so the flavors have time to develop. Slice the tomatoes, roasted red peppers (you can buy these in a jar!), red onions, and marinated artichoke hearts. Layer the arugula in a bowl and top with vegetables.

So that’s going to wrap it up for this special food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!