Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life.
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 prepare a few components. You can cook 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:
- Prepare 1 lb farfalle (bowtie) pasta, cooked al dente
- Get 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
- Prepare 1/2 cup fresh italian parsley divided
- Make ready 1/2 cup red onion, sliced very thin divided
- Make ready 2 tablespoons capers
- Make ready Note: anything marked divided will be used for both the salad and the dressing
- Make ready For the dressing:
- Make ready 1/2 cup olive oil
- Get 1/2 cup white wine vinegar
- Prepare 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Get 2 tablespoons red onion
- Take 2 cloves garlic
- Make ready 1/4 cup roasted red pepper
- Get 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Prepare 1 teaspoon salt
- Make ready 1/2 teaspoon crushed black pepper
Roasted Red Pepper, Artichoke and Olive Pasta Salad step by step. Bring a large, salted pot of water to boil. 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!
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)
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! Swap artichoke hearts for olives, roasted broccoli, or even roasted eggplant.. Cook and drain pasta as directed on package.
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