Recipe of Perfect Roasted Red Pepper, Artichoke and Olive Pasta Salad

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Roasted Red Pepper, Artichoke and Olive Pasta Salad. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad Recipe. Pasta salad is also quick, cheap, and perfect for picnics! Just the idea of picnics sends me off to Swoonsville.

You can have Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

1. You need 1 lb of farfalle (bowtie) pasta, cooked al dente.
2. It’s 1/2 cup of kalamata olives divided.
3. Take 1 cup of roasted red peppers (about 3 large peppers) divided.
4. Prepare 1 of x 12 oz can marinated artichoke hearts, roughly choppped divided.
5. Prepare 1/2 cup of fresh italian parsley divided.
6. You need 1/2 cup of red onion, sliced very thin divided.
7. You need 2 tablespoons of capers.
8. Prepare of Note: anything marked divided will be used for both the salad and the dressing.
9. You need of For the dressing:.
10. It’s 1/2 cup of olive oil.
11. Make ready 1/2 cup of white wine vinegar.
12. Prepare 1 tablespoon of dijon mustard.
13. Take 2 tablespoons of parsley.
14. Make ready 2 tablespoons of red onion.
15. You need 2 cloves of garlic.
16. Prepare 1/4 cup of roasted red pepper.
17. It’s 10 of of the kalamata olives.
18. It’s 1/4 cup of artichoke hearts.
19. Take 1 teaspoon of salt.
20. Take 1/2 teaspoon of crushed black pepper.

Roasting bell peppers at a super-high heat turns them soft and sweet, just right to go with buttery Castelvetrano olives and salty anchovies.The Absolute Best Italian Pasta Salad for Summer Picnics.This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through.Mix the peppers and artichokes together in a bowl and season with salt and pepper.

Roasted Red Pepper, Artichoke and Olive Pasta Salad instructions

1. 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..
2. While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes..
3. Place all the dressing ingredients in a blender and pulse until smooth..
4. 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..
5. Then add peppers, capers, olives, artichokes and parsley and toss again..
6. Enjoy! (Note: can be refrigerated for up to 3 days).

Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely.Was looking for a recipe with pasta artichoke and roasted peppers.Like another reviewer I skipped the cottage cheese and baking.

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