How to Cook Delicious Roasted Red Pepper, Artichoke and Olive Pasta Salad

Roasted Red Pepper, Artichoke and Olive Pasta Salad. Pasta salad is also quick, cheap, and perfect for picnics! Just the idea of picnics sends me off to Swoonsville. And if you're anything like me, cheap and I blended some of the roasted peppers, olives, and artichokes with a touch of olive oil, dijon, red onion, garlic, some parsley, and white wine.

Everyone loves a good pasta salad, and this one will make 'em feel like you fussed. Convenient store-bought dressing, artichoke hearts, olives, pepperoni and mozzarella cubes give it extra flavor and flair. mdash;Clara Coulson Minney Pepperoni-Artichoke Pasta Salad Recipe photo by Taste of Home. This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! You can have Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

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

When I needed to prepare a salad to accommodate unexpected guests one afternoon, this artichoke and olive pasta salad recipe came about. I made it from some of my favorite things that I always keep at home. It has become one of my most requested potluck items, and a favorite of mine and friends. This Best Pasta Salad Recipe is made with Homemade Dressing & Roasted Tomatoes!

Roasted Red Pepper, Artichoke and Olive Pasta Salad step by 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..
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).

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak. Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Cook the pasta as directed on the package. The olives get roasted with the eggplant to concentrate their flavor. Meanwhile, cook pasta according to package directions; drain well.