Easiest Way to Make Roasted Red Pepper, Artichoke and Olive Pasta Salad

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make 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 tasty. This will be really delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life.

How to Prepare Roasted Red Pepper, Artichoke and Olive Pasta Salad

To begin with this recipe, we have to 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 cook it.

Ingredients

The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:

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

Instructions

Instructions to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:

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)

As simple as that Easiest Way to Make Roasted Red Pepper, Artichoke and Olive Pasta Salad

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