How to Make Speedy Roasted Red Pepper, Artichoke and Olive Pasta Salad

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. For mine, 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 favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I have loved my whole life.

To get started with this particular recipe, we have to 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 that.

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

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

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)

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