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Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted red pepper, artichoke and olive pasta salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

The Taste You'll Love To Serve With Classico Pasta Recipes. 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 is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Roasted Red Pepper, Artichoke and Olive Pasta Salad is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must 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:

1. Prepare 1 lb farfalle (bowtie) pasta, cooked al dente
2. Prepare 1/2 cup kalamata olives divided
3. Take 1 cup roasted red peppers (about 3 large peppers) divided
4. Make ready 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
5. Prepare 1/2 cup fresh italian parsley divided
6. Prepare 1/2 cup red onion, sliced very thin divided
7. Take 2 tablespoons capers
8. Take Note: anything marked divided will be used for both the salad and the dressing
9. Make ready For the dressing:
10. Make ready 1/2 cup olive oil
11. Make ready 1/2 cup white wine vinegar
12. Make ready 1 tablespoon dijon mustard
13. Prepare 2 tablespoons parsley
14. Make ready 2 tablespoons red onion
15. Prepare 2 cloves garlic
16. Get 1/4 cup roasted red pepper
17. Get 10 of the kalamata olives
18. Take 1/4 cup artichoke hearts
19. Take 1 teaspoon salt
20. Get 1/2 teaspoon crushed black pepper

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. 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.

Steps to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:

1. 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.
2. While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.
3. Place all the dressing ingredients in a blender and pulse until smooth.
4. 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.
5. Then add peppers, capers, olives, artichokes and parsley and toss again.
6. Enjoy! (Note: can be refrigerated for up to 3 days)

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! Can You Make Italian Artichoke Salad Ahead of Time?

So that is going to wrap it up for this exceptional food roasted red pepper, artichoke and olive pasta salad recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more 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. Thank you for reading. Go on get cooking!