Recipe: Perfect Roasted Red Pepper, Artichoke and Olive Pasta Salad

Roasted Red Pepper, Artichoke and Olive Pasta Salad. This Mediterranean Pasta with Roasted Red Peppers and Artichokes is flavorful and hearty without weighing you down. Perfect for those summer days that call for lightened up dishes. Yet it still feels like a comfort food dish, just as pasta should.

Roasted Red Pepper, Artichoke and Olive Pasta Salad Great as a main salad, side dish or take with you in the cooler for picnics! #nikicuisine Recipe source: Baker By Nature Bring a large pot of lightly salted water to a boil. The following recipe, created by Rossella Rago, appears on BotticelliFoods.com. Pat artichokes dry and cut through stem ends into. You can cook Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

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

Celebrate the late summer harvest of red peppers with this simple and light pasta salad. 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.

Roasted Red Pepper, Artichoke and Olive Pasta Salad instructions

  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).

As a matter of fact, I increase the feta and basil as well! Salt boiling water and add pasta. This Mediterranean Vegetable Salad with roasted mushrooms, red peppers and artichoke makes for the perfect appetizer and is ready within minutes. In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper. Slowly add olive oil, whisking to blend.