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Before you jump to Roasted Red Pepper, Artichoke and Olive Pasta Salad recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.
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We hope you got benefit from reading it, now let’s go back to roasted red pepper, artichoke and olive pasta salad recipe. You can cook roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Take farfalle (bowtie) pasta, cooked al dente
- Get kalamata olives divided
- Take roasted red peppers (about 3 large peppers) divided
- Get x 12 oz can marinated artichoke hearts, roughly choppped divided
- Provide fresh italian parsley divided
- Provide red onion, sliced very thin divided
- Use capers
- You need Note: anything marked divided will be used for both the salad and the dressing
- Use For the dressing:
- Provide olive oil
- Prepare white wine vinegar
- Prepare dijon mustard
- You need parsley
- Prepare red onion
- Get garlic
- Use roasted red pepper
- Prepare of the kalamata olives
- Take artichoke hearts
- Provide salt
- Prepare crushed black pepper
Instructions to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- 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.
- While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.
- Place all the dressing ingredients in a blender and pulse until smooth.
- 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.
- Then add peppers, capers, olives, artichokes and parsley and toss again.
- Enjoy! (Note: can be refrigerated for up to 3 days)
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