Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites food recipes. This time, I will make it a bit unique. This will be really 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 recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my entire life.
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 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
- Make ready 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
- Take 2 tablespoons capers
- Make ready Note: anything marked divided will be used for both the salad and the dressing
- Make ready For the dressing:
- Take 1/2 cup olive oil
- Make ready 1/2 cup white wine vinegar
- Make ready 1 tablespoon dijon mustard
- Make ready 2 tablespoons parsley
- Take 2 tablespoons red onion
- Make ready 2 cloves garlic
- Prepare 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Take 1 teaspoon salt
- Make ready 1/2 teaspoon crushed black pepper
Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream to make a light sauce in this easy pasta. It's been a year since I wrote up the recipe so I don't exactly recall the original recipe I found on their site. But I do recall it was pasta and had shrimp. A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts.
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)
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. 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.
So that’s going to wrap this up with this special food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
