Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. This time, I will 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 well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something that I’ve loved my whole life.
Great recipe for Roasted Red Pepper, Artichoke and Olive Pasta Salad. A delicious pasta salad with a creamy homemade dressing (no mayonnaise required!). Great as a main salad, side dish or take with you in the cooler for picnics! #nikicuisine Recipe source: Baker By Nature Roasted Red Pepper, Artichoke and Olive Pasta Salad step by step.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Make ready farfalle (bowtie) pasta, cooked al dente
- Get kalamata olives divided
- Make ready roasted red peppers (about 3 large peppers) divided
- Get x 12 oz can marinated artichoke hearts, roughly choppped divided
- Take fresh italian parsley divided
- Make ready red onion, sliced very thin divided
- Make ready capers
- Get Note: anything marked divided will be used for both the salad and the dressing
- Take For the dressing:
- Prepare olive oil
- Make ready white wine vinegar
- Take dijon mustard
- Get parsley
- Take red onion
- Prepare garlic
- Make ready roasted red pepper
- Get of the kalamata olives
- Prepare artichoke hearts
- Get salt
- Take crushed black pepper
Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely. Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.
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)
Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar. This recipe is from an obscure little cookbook with fabulous recipes called "Canada Cooks Pasta". I have a propensity for lemon and increase the amount of zest and juice. As a matter of fact, I increase the feta and basil as well! b) ommitted the fresh peppers for chopped roasted red peppers c) added half of a thinly sliced red onion d) used asiago this time and e) subbed a marinated green olive & artichoke deli salad for the black olives called for.
So that’s going to wrap this up with this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
