Recipe: Yummy Roasted Red Pepper, Artichoke and Olive Pasta Salad

Roasted Red Pepper, Artichoke and Olive Pasta Salad.

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

Roasted Red Pepper, Artichoke and Olive Pasta Salad instructions

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).