Good afternoon here we will give you a recipe roasted red pepper, artichoke and olive pasta salad which is interesting The way making it is very not too difficult. You just need to be careful to get results from roasted red pepper, artichoke and olive pasta salad which has aroma and taste that can evoke our tastes.

So that the result of roasted red pepper, artichoke and olive pasta salad, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare roasted red pepper, artichoke and olive pasta salad the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required for make

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

To make the Pasta Salad: Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Drain and run under cold running water to stop the cooking. Transfer to a large mixing bowl. Cook the pasta in a large pot of boiling salted water per instructions.

How to cook 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)
7. Done and ready to serve!

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. Drizzle the vinaigrette on top then gently toss to coat evenly. In a blender, add vinaigrette ingredients and pulse until well combined. In a large mixing bowl, add pasta, cucumber, artichoke hearts, bell pepper, and dill.

me, the simple preparation of Roasted Red Pepper, Artichoke and Olive Pasta Salad above can help you prepare food that are special for family/friends Hope it’s useful and good luck!