Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted red pepper, artichoke and olive pasta salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Roasted Red Pepper, Artichoke and Olive Pasta Salad. A delicious pasta salad with a creamy homemade dressing (no mayonnaise required!). Roasted Red Pepper, Artichoke and Olive Pasta Salad step by step. Bring a large, salted pot of water to boil.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I have loved my whole life.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Prepare 1 lb farfalle (bowtie) pasta, cooked al dente
- Prepare 1/2 cup kalamata olives divided
- Get 1 cup roasted red peppers (about 3 large peppers) divided
- Prepare 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Prepare 1/2 cup fresh italian parsley divided
- Prepare 1/2 cup red onion, sliced very thin divided
- Prepare 2 tablespoons capers
- Get Note: anything marked divided will be used for both the salad and the dressing
- Make ready For the dressing:
- Take 1/2 cup olive oil
- Get 1/2 cup white wine vinegar
- Get 1 tablespoon dijon mustard
- Get 2 tablespoons parsley
- Prepare 2 tablespoons red onion
- Get 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Make ready 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Get 1 teaspoon salt
- Make ready 1/2 teaspoon crushed black pepper
Throw in some olives, capers, and chunks of salami, or swap out the parsley for another herb such as basil or rosemary. Antipasto Salad with Red Wine Vinaigrette! The perfect side dish to go along with your Italian meals, loaded with artichoke hearts, roasted red peppers, olives, pepperoni, and fresh mozzarella! Not to mention drizzled with an easy to make vinaigrette made with pantry items!
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)
The perfect side dish to go along with your Italian meals, loaded with artichoke hearts, roasted red peppers, olives, pepperoni, and fresh mozzarella! Not to mention drizzled with an easy to make vinaigrette made with pantry items! Italian Style Red Pepper Antipasto & Crostini. recipe by Christina Conte PRINTABLE RECIPE BELOW. In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, mustard, sugar and seasoned salt; cover and shake well.
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