How to Make Perfect Roasted Red Pepper, Artichoke and Olive Pasta Salad

Roasted Red Pepper, Artichoke and Olive Pasta Salad.

You can have Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

1. It's of farfalle (bowtie) pasta, cooked al dente.
2. You need of kalamata olives *divided*.
3. Prepare of roasted red peppers (about 3 large peppers) *divided*.
4. You need of x 12 oz can marinated artichoke hearts, roughly choppped *divided*.
5. It's of fresh italian parsley *divided*.
6. You need of red onion, sliced very thin *divided*.
7. You need 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. It's of white wine vinegar.
12. It's of dijon mustard.
13. It's of parsley.
14. Prepare of red onion.
15. You need of garlic.
16. Prepare of roasted red pepper.
17. You need of of the kalamata olives.
18. It's of artichoke hearts.
19. Prepare of salt.
20. It's 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).