Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pasta salad is also quick, cheap, and perfect for picnics! Just the idea of picnics sends me off to Swoonsville. And if you're anything like me, cheap and I blended some of the roasted peppers, olives, and artichokes with a touch of olive oil, dijon, red onion, garlic, some parsley, and white wine.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you can achieve that.
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
- Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Prepare 1/2 cup fresh italian parsley divided
- Get 1/2 cup red onion, sliced very thin divided
- Prepare 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
- Make ready 1/2 cup white wine vinegar
- Get 1 tablespoon dijon mustard
- Get 2 tablespoons parsley
- Prepare 2 tablespoons red onion
- Take 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Make ready 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Make ready 1 teaspoon salt
- Get 1/2 teaspoon crushed black pepper
A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan. While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives.
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)
Place the vegetables in a large stainless steel, or glass Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. Stir in roasted peppers, parsley, lemon juice, olives, and salt and pepper to taste until combined. Looking for chicken recipes, pasta recipes, chicken pasta recipes, easy chicken recipes or quick pasta recipes?
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 can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
