Roasted Red Pepper, Artichoke and Olive Pasta Salad. 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

You can cook Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad
  1. You need 1 lb of farfalle (bowtie) pasta, cooked al dente.
  2. Prepare 1/2 cup of kalamata olives divided.
  3. You need 1 cup of roasted red peppers (about 3 large peppers) divided.
  4. Prepare 1 of x 12 oz can marinated artichoke hearts, roughly choppped divided.
  5. Prepare 1/2 cup of fresh italian parsley divided.
  6. It’s 1/2 cup of red onion, sliced very thin divided.
  7. Prepare 2 tablespoons of capers.
  8. It’s of Note: anything marked divided will be used for both the salad and the dressing.
  9. You need of For the dressing:.
  10. You need 1/2 cup of olive oil.
  11. You need 1/2 cup of white wine vinegar.
  12. You need 1 tablespoon of dijon mustard.
  13. It’s 2 tablespoons of parsley.
  14. Prepare 2 tablespoons of red onion.
  15. Prepare 2 cloves of garlic.
  16. You need 1/4 cup of roasted red pepper.
  17. It’s 10 of of the kalamata olives.
  18. Prepare 1/4 cup of artichoke hearts.
  19. Prepare 1 teaspoon of salt.
  20. It’s 1/2 teaspoon of crushed black pepper.

Chocolate & Vanilla Olive Oil Twist Cookies. 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. A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan.

Roasted Red Pepper, Artichoke and Olive Pasta Salad instructions

  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).

This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. 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.