Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my entire life. They are fine and they look fantastic.
Roasted Red Pepper, Artichoke and Olive Pasta Salad instructions. Bring a large, salted pot of water to boil. Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad. This Mediterranean Pasta with Roasted Red Peppers and Artichokes is a quick and easy pasta dish that uses staples you probably already have in your pantry.
To get started with this particular recipe, we must first prepare a few ingredients. You can have roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Take 1 lb farfalle (bowtie) pasta, cooked al dente
- Get 1/2 cup kalamata olives divided
- Get 1 cup roasted red peppers (about 3 large peppers) divided
- Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Take 1/2 cup fresh italian parsley divided
- Get 1/2 cup red onion, sliced very thin divided
- Prepare 2 tablespoons capers
- Prepare Note: anything marked divided will be used for both the salad and the dressing
- Make ready For the dressing:
- Get 1/2 cup olive oil
- Make ready 1/2 cup white wine vinegar
- Get 1 tablespoon dijon mustard
- Take 2 tablespoons parsley
- Take 2 tablespoons red onion
- Take 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Prepare 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Get 1 teaspoon salt
- Prepare 1/2 teaspoon crushed black pepper
To make the Pasta Salad: Bring a large pot of generously salted water to a boil and cook the pasta. until al dente. Drain and run under cold running water to stop the cooking. Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella. to the bowl.
Steps to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- 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.
- 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.
- 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.
- Then add peppers, capers, olives, artichokes and parsley and toss again.
- Enjoy! (Note: can be refrigerated for up to 3 days)
Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella. to the bowl. Pour the dressing on top and toss well. Antipasto Salad with Red Wine Vinaigrette! The perfect side dish to go along with your Italian meals, loaded with artichoke hearts, roasted red peppers, olives, pepperoni, and fresh mozzarella!
So that’s going to wrap this up with this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
