Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special 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 is gonna smell and look delicious.
Kostenlose Lieferung möglich Kostenloser Versand verfügbar. 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.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life.
To begin with this recipe, we have to 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 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
- Prepare 1/2 cup kalamata olives divided
- Make ready 1 cup roasted red peppers (about 3 large peppers) divided
- Take 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Get 1/2 cup fresh italian parsley divided
- Prepare 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
- Get 1 tablespoon dijon mustard
- Take 2 tablespoons parsley
- Take 2 tablespoons red onion
- Make ready 2 cloves garlic
- Make ready 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Make ready 1/4 cup artichoke hearts
- Take 1 teaspoon salt
- Get 1/2 teaspoon crushed black pepper
Bring a large, salted pot of water to boil. 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!
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! 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.
So that’s going to wrap it up for this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more 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!
