Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my whole life. They’re fine and they look fantastic.
Great recipe for Roasted Red Pepper, Artichoke and Olive Pasta Salad. A delicious pasta salad with a creamy homemade dressing (no mayonnaise required!). Great as a main salad, side dish or take with you in the cooler for picnics! #nikicuisine Recipe source: Baker By Nature Roasted Red Pepper, Artichoke and Olive Pasta Salad step by step.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Take 1 lb farfalle (bowtie) pasta, cooked al dente
- Get 1/2 cup kalamata olives divided
- Make ready 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
- Take 2 tablespoons capers
- Prepare Note: anything marked divided will be used for both the salad and the dressing
- Take For the dressing:
- Get 1/2 cup olive oil
- Prepare 1/2 cup white wine vinegar
- Make ready 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Prepare 2 tablespoons red onion
- Take 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Get 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Get 1 teaspoon salt
- Prepare 1/2 teaspoon crushed black pepper
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. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta".
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)
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! 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! Not to mention drizzled with an easy to make vinaigrette made with pantry items!
So that’s going to wrap this up for this special food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
