Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites food recipes. For mine, 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 popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have 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 This Mediterranean Pasta with Roasted Red Peppers and Artichokes is flavorful and hearty without weighing you down.
To begin with this recipe, we have to 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 can achieve it.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Prepare 1 lb farfalle (bowtie) pasta, cooked al dente
- Take 1/2 cup kalamata olives divided
- Prepare 1 cup roasted red peppers (about 3 large peppers) divided
- Prepare 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Take 1/2 cup fresh italian parsley divided
- Get 1/2 cup red onion, sliced very thin divided
- Take 2 tablespoons capers
- Get Note: anything marked divided will be used for both the salad and the dressing
- Prepare For the dressing:
- Make ready 1/2 cup olive oil
- Get 1/2 cup white wine vinegar
- Prepare 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Take 2 tablespoons red onion
- Make ready 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Get 10 of the kalamata olives
- Prepare 1/4 cup artichoke hearts
- Take 1 teaspoon salt
- Take 1/2 teaspoon crushed black pepper
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. Place artichoke hearts, roasted red pepper, onion, mushrooms, garlic, and basil into a food processor and pulse several times to chop finely. Celebrate the late summer harvest of red peppers with this simple and light pasta salad. You can easily substitute roasted peppers from a jar.
Instructions 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 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! Can You Make Italian Artichoke Salad Ahead of Time? You can make some of this artichoke heart salad ahead of time.
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