Roasted Red Pepper, Artichoke and Olive Pasta Salad. 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 that.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad
  1. You need of farfalle (bowtie) pasta, cooked al dente.
  2. You need of kalamata olives divided.
  3. You need of roasted red peppers (about 3 large peppers) divided.
  4. It’s of x 12 oz can marinated artichoke hearts, roughly choppped divided.
  5. Prepare of fresh italian parsley divided.
  6. It’s of red onion, sliced very thin divided.
  7. Prepare 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. Prepare of olive oil.
  11. Prepare of white wine vinegar.
  12. Prepare of dijon mustard.
  13. It’s of parsley.
  14. Prepare of red onion.
  15. You need of garlic.
  16. Prepare of roasted red pepper.
  17. You need of of the kalamata olives.
  18. Prepare of artichoke hearts.
  19. You need of salt.
  20. Prepare of crushed black pepper.
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).