Roasted Red Pepper, Artichoke and Olive Pasta Salad. Pasta salad is also quick, cheap, and perfect for picnics! Just the idea of picnics sends me off to Swoonsville. And if you're anything like me, cheap and I blended some of the roasted peppers, olives, and artichokes with a touch of olive oil, dijon, red onion, garlic, some parsley, and white wine.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

1. Prepare 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. Prepare 1 of x 12 oz can marinated artichoke hearts, roughly choppped *divided*.
5. Prepare 1/2 cup of fresh italian parsley *divided*.
6. It’s 1/2 cup of red onion, sliced very thin *divided*.
7. You need 2 tablespoons of capers.
8. Prepare of Note: anything marked *divided* will be used for both the salad and the dressing.
9. It’s of For the dressing:.
10. You need 1/2 cup of olive oil.
11. You need 1/2 cup of white wine vinegar.
12. It’s 1 tablespoon of dijon mustard.
13. Prepare 2 tablespoons of parsley.
14. It’s 2 tablespoons of red onion.
15. Prepare 2 cloves of garlic.
16. It’s 1/4 cup of roasted red pepper.
17. It’s 10 of of the kalamata olives.
18. It’s 1/4 cup of artichoke hearts.
19. You need 1 teaspoon of salt.
20. It’s 1/2 teaspoon of crushed black pepper.

Salad Recipes Healthy Lunch Healthy Pasta Salad Pasta Salad Recipes Vegetarian Recipes Healthy Eating Roasted Red Pepper Pasta Roasted Red Gluten-free & Vegan options! #pastasalad #bbq #sidedish #bestpastasalad #pastasaladrecipe #recipe #healthyrecipe #glutenfree #vegan via. Easy pasta salad with spinach, artichoke hearts, and Parmesan cheese. If you like the classic spinach artichoke dip, you will love this summer pasta salad! For the dressing, I use a mixture of plain Greek yogurt, olive oil mayonnaise, lemon juice, garlic, green onions, Italian seasoning and crushed red.

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).

When I needed to prepare a salad to accommodate unexpected guests one afternoon, this artichoke and olive pasta salad recipe came about. I made it from some of my favorite things that I always keep at home. It has become one of my most requested potluck items, and a favorite of mine and friends. This Whole Wheat Pasta Salad with Roasted Asparagus, Red Bell Pepper, and Mushrooms has wonderful flavors from roasting the vegetables, and then I added this fun pasta shape, sliced green onion, chopped parsley, kicked-up Italian dressing and coarsely grated Parmesan to make a truly. Artichoke Recipes, Red bell pepper Recipes, Vegan salad Recipes, Vegan Side Dish Recipes.