Roasted Red Pepper, Artichoke and Olive Pasta Salad - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Roasted Red Pepper, Artichoke and Olive Pasta Salad! A quick and easy dinner that is ready in under 40 minutes!
You can cook Roasted Red Pepper, Artichoke and Olive Pasta Salad with 20 Ingredients and 6 steps. See the following guide!
Ingredients for Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- 1 lb farfalle (bowtie) pasta, cooked al dente.
- 1/2 cup kalamata olives *divided*.
- 1 cup roasted red peppers (about 3 large peppers) *divided*.
- 1 x 12 oz can marinated artichoke hearts, roughly choppped *divided*.
- 1/2 cup fresh italian parsley *divided*.
- 1/2 cup red onion, sliced very thin *divided*.
- 2 tablespoons capers.
- Note: anything marked *divided* will be used for both the salad and the dressing.
- For the dressing:.
- 1/2 cup olive oil.
- 1/2 cup white wine vinegar.
- 1 tablespoon dijon mustard.
- 2 tablespoons parsley.
- 2 tablespoons red onion.
- 2 cloves garlic.
- 1/4 cup roasted red pepper.
- 10 of the kalamata olives.
- 1/4 cup artichoke hearts.
- 1 teaspoon salt.
- 1/2 teaspoon crushed black pepper.
Step by step how to cook 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).
