Hello everybody, it is me, Dave, welcome to our recipe page. 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’m gonna make it a little bit tasty. 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my whole life.
To begin with this particular recipe, we must first 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 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
- Take 1 cup roasted red peppers (about 3 large peppers) divided
- Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Make ready 1/2 cup fresh italian parsley divided
- Get 1/2 cup red onion, sliced very thin divided
- Take 2 tablespoons capers
- Take Note: anything marked divided will be used for both the salad and the dressing
- Get For the dressing:
- Make ready 1/2 cup olive oil
- Prepare 1/2 cup white wine vinegar
- Make ready 1 tablespoon dijon mustard
- Take 2 tablespoons parsley
- Take 2 tablespoons red onion
- Get 2 cloves garlic
- Take 1/4 cup roasted red pepper
- Make ready 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Get 1 teaspoon salt
- Get 1/2 teaspoon crushed black pepper
It has become one of my most requested potluck items, and a favorite of mine and friends. 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. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar.
Steps 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)
This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! Roasted Red Pepper in olive oil - Red pepper Salad - Antipasto Garnish - Online Cooking Classes During that class you will learn how to make a new salad. Looking for chicken recipes, pasta recipes, chicken pasta recipes, easy chicken recipes or quick pasta recipes? This Greek-style pasta dish is perfect for vegetarians - or mix in shredded roast chicken to turn it into a tasty chicken pasta Top tip for making Roast pepper, olive and feta pasta salad. Roasted Red Pepper, Olive, and Caper Bruschetta.
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