Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how 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 unique. This will be really 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 favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I have loved my whole life.
To begin 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 cook that.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Prepare farfalle (bowtie) pasta, cooked al dente
- Prepare kalamata olives divided
- Prepare roasted red peppers (about 3 large peppers) divided
- Get x 12 oz can marinated artichoke hearts, roughly choppped divided
- Make ready fresh italian parsley divided
- Get red onion, sliced very thin divided
- Make ready capers
- Take Note: anything marked divided will be used for both the salad and the dressing
- Take For the dressing:
- Take olive oil
- Get white wine vinegar
- Prepare dijon mustard
- Prepare parsley
- Get red onion
- Make ready garlic
- Get roasted red pepper
- Prepare of the kalamata olives
- Get artichoke hearts
- Get salt
- Get crushed black pepper
A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan. While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives.
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)
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. Lastly, toss in parmesan cheese and mix. Stir in roasted peppers, parsley, lemon juice, olives, and salt and pepper to taste until combined. Looking for chicken recipes, pasta recipes, chicken pasta recipes, easy chicken recipes or quick pasta recipes?
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