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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 Tips For Living Green And Spending less Inside the Kitchen.
Remember when the only individuals who cared about the environment were tree huggers along with hippies? Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the environment we are all going to have to make some changes. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Keep reading for some ways to go green and save energy, mainly in the kitchen.
Perhaps the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. Many individuals wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Particularly if you ensure that the dishwasher is full prior to starting a cycle. Don’t dry the dishes with heat, use the cool dry or air dry options to increase the money you save.
As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is quite uncomplicated to live green, of course. Mostly, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to roasted red pepper, artichoke and olive pasta salad recipe. To make roasted red pepper, artichoke and olive pasta salad you need 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Use 1 lb farfalle (bowtie) pasta, cooked al dente
- Use 1/2 cup kalamata olives divided
- You need 1 cup roasted red peppers (about 3 large peppers) divided
- Take 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Take 1/2 cup fresh italian parsley divided
- Prepare 1/2 cup red onion, sliced very thin divided
- Prepare 2 tablespoons capers
- You need Note: anything marked divided will be used for both the salad and the dressing
- You need For the dressing:
- Get 1/2 cup olive oil
- Get 1/2 cup white wine vinegar
- You need 1 tablespoon dijon mustard
- You need 2 tablespoons parsley
- Prepare 2 tablespoons red onion
- Use 2 cloves garlic
- Get 1/4 cup roasted red pepper
- You need 10 of the kalamata olives
- Take 1/4 cup artichoke hearts
- Take 1 teaspoon salt
- Take 1/2 teaspoon 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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