Roasted Red Pepper, Artichoke and Olive Pasta Salad This greek pasta salad will be your go-to summer salad with tangy feta cheese, kalamata olives and a homemade dressing that tops crunchy cucumbers, red peppers and artichoke hearts. Add whipping cream and asiago cheese. Allow to simmer until it starts to thicken.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

  1. You need 1 lb of farfalle (bowtie) pasta, cooked al dente.
  2. It's 1/2 cup of kalamata olives *divided*.
  3. You need 1 cup of roasted red peppers (about 3 large peppers) *divided*.
  4. You need 1 of x 12 oz can marinated artichoke hearts, roughly choppped *divided*.
  5. It's 1/2 cup of fresh italian parsley *divided*.
  6. It's 1/2 cup of red onion, sliced very thin *divided*.
  7. It's 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. Prepare 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. Prepare 2 cloves of garlic.
  16. You need 1/4 cup of roasted red pepper.
  17. It's 10 of of the kalamata olives.
  18. You need 1/4 cup of artichoke hearts.
  19. You need 1 teaspoon of salt.
  20. Prepare 1/2 teaspoon of crushed black pepper.

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).

It has become one of my most requested potluck items, and a favorite of mine and friends. This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Mix the peppers and artichokes together in a bowl and season with salt and pepper. This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients! Roasting bell peppers at a super-high heat turns them soft and sweet, just right to go with buttery Castelvetrano olives and salty anchovies.

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