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20 ingredients, 6 steps, cooking Roasted Red Pepper, Artichoke and Olive Pasta Salad

Good Afternoon every body, now you can make recipe Roasted Red Pepper, Artichoke and Olive Pasta Salad with 20 ingredients and 6 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 20 ingredients and 6 stages of easy cooking Roasted Red Pepper, Artichoke and Olive Pasta Salad.

Ingredients for Roasted Red Pepper, Artichoke and Olive Pasta Salad

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

If all raw materials Roasted Red Pepper, Artichoke and Olive Pasta Salad it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Stages Cooking 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. Finish and Enjoy.

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