Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Delicious Classic Pasta Dishes, Including Soups, Sauces & Bakes. Great recipe for Roasted Red Pepper, Artichoke and Olive Pasta Salad. A delicious pasta salad with a creamy homemade dressing (no mayonnaise required!).
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must 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:
- Prepare 1 lb farfalle (bowtie) pasta, cooked al dente
- Take 1/2 cup kalamata olives divided
- Take 1 cup roasted red peppers (about 3 large peppers) divided
- Take 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Prepare 1/2 cup fresh italian parsley divided
- Make ready 1/2 cup red onion, sliced very thin divided
- Make ready 2 tablespoons capers
- Get Note: anything marked divided will be used for both the salad and the dressing
- Make ready For the dressing:
- Prepare 1/2 cup olive oil
- Prepare 1/2 cup white wine vinegar
- Take 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Make ready 2 tablespoons red onion
- Get 2 cloves garlic
- Take 1/4 cup roasted red pepper
- Prepare 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Take 1 teaspoon salt
- Prepare 1/2 teaspoon crushed black pepper
Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely. Celebrate the late summer harvest of red peppers with this simple and light pasta salad.
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)
You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! Can You Make Italian Artichoke Salad Ahead of Time?
So that is going to wrap it up for this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
