Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Make ready 1 lb farfalle (bowtie) pasta, cooked al dente
- Make ready 1/2 cup kalamata olives divided
- Make ready 1 cup roasted red peppers (about 3 large peppers) divided
- Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Prepare 1/2 cup fresh italian parsley divided
- Take 1/2 cup red onion, sliced very thin divided
- Get 2 tablespoons capers
- Get 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
- Prepare 1/2 cup white wine vinegar
- Make ready 1 tablespoon dijon mustard
- Get 2 tablespoons parsley
- Prepare 2 tablespoons red onion
- Take 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Make ready 1 teaspoon salt
- Take 1/2 teaspoon crushed black pepper
Toss red pepper, olives and garlic with olive oil. 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! Not to mention drizzled with an easy to make vinaigrette made with pantry items!
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)
The perfect side dish to go along with your Italian meals, loaded with artichoke hearts, roasted red peppers, olives, pepperoni, and fresh mozzarella! Not to mention drizzled with an easy to make vinaigrette made with pantry items! Pesto, Olive and Artichoke Pasta Salad Start a new tradition and celebrate the bold, bright and briny flavors of the Mediterranean in this colorful cold pasta salad. This all-star recipe features briny olives, smoky roasted red pepper, creamy bites of fresh mozzarella and twisted tube pasta in a herbaceous basil pesto dressing. Cook the pasta in a large pot of boiling salted water per instructions.
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