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Roasted Red Pepper, Artichoke and Olive Pasta Salad
Roasted Red Pepper, Artichoke and Olive Pasta Salad

Before you jump to Roasted Red Pepper, Artichoke and Olive Pasta Salad recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods May Help You Stay Fit As Well As Healthy.

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We hope you got insight from reading it, now let’s go back to roasted red pepper, artichoke and olive pasta salad recipe. You can have roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
  1. Provide farfalle (bowtie) pasta, cooked al dente
  2. Provide kalamata olives divided
  3. Take roasted red peppers (about 3 large peppers) divided
  4. Get x 12 oz can marinated artichoke hearts, roughly choppped divided
  5. Provide fresh italian parsley divided
  6. Use red onion, sliced very thin divided
  7. Provide capers
  8. You need Note: anything marked divided will be used for both the salad and the dressing
  9. Get For the dressing:
  10. Prepare olive oil
  11. Provide white wine vinegar
  12. Provide dijon mustard
  13. Prepare parsley
  14. You need red onion
  15. Use garlic
  16. Prepare roasted red pepper
  17. Use of the kalamata olives
  18. Provide artichoke hearts
  19. You need salt
  20. Provide crushed black pepper
Instructions to make 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)

Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan. Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream to make a light sauce in this easy pasta.

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