Hello everybody, 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I have loved my entire life.

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.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:

1. Make ready 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. Take 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
5. Get 1/2 cup fresh italian parsley divided
6. Make ready 1/2 cup red onion, sliced very thin divided
7. Make ready 2 tablespoons capers
8. Take Note: anything marked divided will be used for both the salad and the dressing
9. Get For the dressing:
10. Make ready 1/2 cup olive oil
11. Prepare 1/2 cup white wine vinegar
12. Take 1 tablespoon dijon mustard
13. Make ready 2 tablespoons parsley
14. Take 2 tablespoons red onion
15. Take 2 cloves garlic
16. Prepare 1/4 cup roasted red pepper
17. Prepare 10 of the kalamata olives
18. Prepare 1/4 cup artichoke hearts
19. Get 1 teaspoon salt
20. Get 1/2 teaspoon crushed black pepper

This greek pasta salad will be your go-to summer salad with tangy feta cheese, kalamata olives and a homemade dressing that tops crunchy cucumbers, red peppers and artichoke hearts. Roasting bell peppers at a super-high heat turns them soft and sweet, just right to go with buttery Castelvetrano olives and salty anchovies. This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Mix the peppers and artichokes together in a bowl and season with salt and 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)

I often use Greek olives with the artichoke hearts to add zing to this pasta sauce," says Genie Tosh. "Roast the peppers yourself if you have the time," suggests the Waynesville, Ohio reader. When I needed to prepare a salad to accommodate unexpected guests one afternoon, this artichoke and olive pasta salad recipe came about. I made it from some of my favorite things that I always keep at home. It has become one of my most requested potluck items, and a favorite of mine and friends. This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients!

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