Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I have loved my entire life.
To begin with this 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 cook it.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Get 1 lb farfalle (bowtie) pasta, cooked al dente
- Take 1/2 cup kalamata olives divided
- Get 1 cup roasted red peppers (about 3 large peppers) divided
- Make ready 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Take 1/2 cup fresh italian parsley divided
- Get 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
- Get For the dressing:
- Get 1/2 cup olive oil
- Take 1/2 cup white wine vinegar
- Make ready 1 tablespoon dijon mustard
- Make ready 2 tablespoons parsley
- Make ready 2 tablespoons red onion
- Take 2 cloves garlic
- Prepare 1/4 cup roasted red pepper
- Prepare 10 of the kalamata olives
- Make ready 1/4 cup artichoke hearts
- Make ready 1 teaspoon salt
- Get 1/2 teaspoon crushed black pepper
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.
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)
Lastly, toss in parmesan cheese and mix. A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan. Heat a large sauté pan over medium heat. Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing, from BBC Good Food magazine.
So that is going to wrap this up with this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
