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Good Idea to Homemade Yummy Roasted Red Pepper, Artichoke and Olive Pasta Salad

How to pass the week with healthy but appetizing dishes that will cause you feel good? This healthful, fast but extraordinary Roasted Red Pepper, Artichoke and Olive Pasta Salad recipe is the answer.

Roasted Red Pepper, Artichoke and Olive Pasta Salad

We hope you got benefit 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 only need 20 ingredients and 0 steps. Here is how you cook it.

To prepare an extraordinary Roasted Red Pepper, Artichoke and Olive Pasta Salad, here are the ingridients needed:

  1. Use 1 lb of farfalle (bowtie) pasta, cooked al dente.
  2. Take 1/2 cup of kalamata olives *divided*.
  3. Get 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. Get 1/2 cup of fresh italian parsley *divided*.
  6. Prepare 1/2 cup of red onion, sliced very thin *divided*.
  7. Take 2 tablespoons of capers.
  8. Get of Note: anything marked *divided* will be used for both the salad and the dressing.
  9. You need of For the dressing:.
  10. Get 1/2 cup of olive oil.
  11. You need 1/2 cup of white wine vinegar.
  12. Prepare 1 tablespoon of dijon mustard.
  13. Provide 2 tablespoons of parsley.
  14. Take 2 tablespoons of red onion.
  15. You need 2 cloves of garlic.
  16. Take 1/4 cup of roasted red pepper.
  17. Prepare 10 of of the kalamata olives.
  18. You need 1/4 cup of artichoke hearts.
  19. Prepare 1 teaspoon of salt.
  20. Get 1/2 teaspoon of crushed black pepper.

After readying the ingridients, now you are good to prepare your appetizing Roasted Red Pepper, Artichoke and Olive Pasta Salad by following the instructions below:

Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. In a small mixing bowl combine the oil, zest, juice, vinegar, parsley, salt and pepper. Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Drain and run under cold running water to stop the cooking.

Recipe : Roasted Red Pepper, Artichoke and Olive Pasta Salad

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