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.

Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar. Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream to make a light sauce in this easy pasta. You can cook Roasted Red Pepper, Artichoke and Olive Pasta Salad using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of Roasted Red Pepper, Artichoke and Olive Pasta Salad

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

It's been a year since I wrote up the recipe so I don't exactly recall the original recipe I found on their site. But I do recall it was pasta and had shrimp. Sometimes I use feta cheese instead of Parmesan. While pasta is cooking, prepare the rest of the salad.

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).

Drain liquid from the artichoke hearts and green and black olives. Taste and adjust salt and pepper. Lastly, toss in parmesan cheese and mix. Serve this light and fluffy omelette with a rocket & baby leaf salad with balsamic dressing, from BBC Good Food magazine. Add whites to the yolks and fold together carefully, keeping it light and fluffy.