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Home Dish Roasted Red Pepper, Artichoke and Olive Pasta Salad

Roasted Red Pepper, Artichoke and Olive Pasta Salad

Name: How to cook Roasted Red Pepper, Artichoke and Olive Pasta Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

Niki Freeman

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

Ingredient

Food ration :

6-8 servings

Cooking time :

30 mins inc prep

1 lb

farfalle (bowtie) pasta, cooked al dente

1/2 cup

kalamata olives divided

1 cup

roasted red peppers (about 3 large peppers) divided

x 12 oz can marinated artichoke hearts, roughly choppped divided

1/2 cup

fresh italian parsley divided

1/2 cup

red onion, sliced very thin divided

2 tablespoons

capers

1/2 cup

olive oil

1/2 cup

white wine vinegar

1 tablespoon

dijon mustard

2 tablespoons

parsley

2 tablespoons

red onion

2 cloves

garlic

1/4 cup

roasted red pepper

of the kalamata olives

1/4 cup

artichoke hearts

1 teaspoon

salt

1/2 teaspoon

crushed black pepper

Cooking instructions

* Step 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.

* Step 2

While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.

* Step 3

Place all the dressing ingredients in a blender and pulse until smooth.

* Step 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.