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The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:
- Use 1 lb farfalle (bowtie) pasta, cooked al dente
- Use 1/2 cup kalamata olives divided
- Get 1 cup roasted red peppers (about 3 large peppers) divided
- Get 1 x 12 oz can marinated artichoke hearts, roughly choppped divided
- Prepare 1/2 cup fresh italian parsley divided
- Get 1/2 cup red onion, sliced very thin divided
- Take 2 tablespoons capers
- You need Note: anything marked divided will be used for both the salad and the dressing
- Prepare For the dressing:
- Prepare 1/2 cup olive oil
- Take 1/2 cup white wine vinegar
- You need 1 tablespoon dijon mustard
- Prepare 2 tablespoons parsley
- Prepare 2 tablespoons red onion
- Prepare 2 cloves garlic
- Provide 1/4 cup roasted red pepper
- Take 10 of the kalamata olives
- Provide 1/4 cup artichoke hearts
- Use 1 teaspoon salt
- Get 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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