Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life. They’re fine and they look wonderful.
Kostenlose Lieferung möglich Riesenauswahl an Markenqualität. 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.
To get started with this particular recipe, we have to first 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 it.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Make ready 1 lb farfalle (bowtie) pasta, cooked al dente
- Prepare 1/2 cup kalamata olives divided
- Prepare 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
- Prepare 1/2 cup red onion, sliced very thin divided
- Prepare 2 tablespoons capers
- Take 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
- Take 1/2 cup white wine vinegar
- Prepare 1 tablespoon dijon mustard
- Make ready 2 tablespoons parsley
- Make ready 2 tablespoons red onion
- Take 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Get 10 of the kalamata olives
- Get 1/4 cup artichoke hearts
- Make ready 1 teaspoon salt
- Make ready 1/2 teaspoon crushed black pepper
Bring a large, salted pot of water to boil. 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.
Instructions 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)
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. Pour the dressing on top and toss well. Antipasto Salad with Red Wine Vinaigrette!
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