Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special 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.
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.
Roasted Red Pepper, Artichoke and Olive Pasta Salad is only one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my whole life.
To get started with this particular 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 it.
The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Take 1 lb farfalle (bowtie) pasta, cooked al dente
- Prepare 1/2 cup kalamata olives divided
- Make ready 1 cup roasted red peppers (about 3 large peppers) divided
- Take 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Take 1/2 cup fresh italian parsley divided
- Prepare 1/2 cup red onion, sliced very thin divided
- Take 2 tablespoons capers
- Take Note: anything marked divided will be used for both the salad and the dressing
- Prepare For the dressing:
- Prepare 1/2 cup olive oil
- Prepare 1/2 cup white wine vinegar
- Prepare 1 tablespoon dijon mustard
- Make ready 2 tablespoons parsley
- Take 2 tablespoons red onion
- Take 2 cloves garlic
- Get 1/4 cup roasted red pepper
- Make ready 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Prepare 1 teaspoon salt
- Take 1/2 teaspoon crushed black pepper
And the other ingredients can be prepped ahead if you like. I would recommend portioning out and chopping the artichoke hearts, roasted red peppers, and red onions. The key players are marinated artichoke hearts, portabella mushroom caps and roasted red peppers. Salt boiling water and add pasta.
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)
Bring home the famous taste of Rao's Homemade® Four Cheese Sauce. This sauce is a rich blend of Italian tomatoes… The following recipe, created by Rossella Rago, appears on BotticelliFoods.com. In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper. Slowly add olive oil, whisking to blend. Add dressing to salad and stir well.
So that’s going to wrap this up with this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
