Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites food recipes. This time, I will 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 current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
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. This Mediterranean Pasta with Roasted Red Peppers and Artichokes is a quick and easy pasta dish that uses staples you probably already have in your pantry.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 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
- Make ready 1/2 cup fresh italian parsley divided
- Prepare 1/2 cup red onion, sliced very thin divided
- Get 2 tablespoons capers
- Make ready Note: anything marked divided will be used for both the salad and the dressing
- Get For the dressing:
- Get 1/2 cup olive oil
- Make ready 1/2 cup white wine vinegar
- Get 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Make ready 2 tablespoons red onion
- Get 2 cloves garlic
- Make ready 1/4 cup roasted red pepper
- Make ready 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Prepare 1 teaspoon salt
- Get 1/2 teaspoon crushed black pepper
To make the Pasta Salad: Bring a large pot of generously salted water to a boil and cook the pasta. until al dente. Drain and run under cold running water to stop the cooking. Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella. to the bowl.
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)
Transfer to a large mixing bowl. Add the peppers, artichokes and mozzarella. to the bowl. Pour the dressing on top and toss well. 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!
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