Roasted Red Pepper, Artichoke and Olive Pasta Salad
A delicious pasta salad with a creamy homemade dressing (no mayonnaise required!). Great as a main salad, side dish or take with you in the cooler for picnics! #nikicuisine
Recipe source: Baker By Nature
Ingredients
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1/2 cup kalamata olives *divided*
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1 cup roasted red peppers (about 3 large peppers) *divided*
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1 x 12 oz can marinated artichoke hearts, roughly choppped *divided*
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1/2 cup fresh italian parsley *divided*
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1/2 cup red onion, sliced very thin *divided*
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2 tablespoons capers
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Note: anything marked *divided* will be used for both the salad and the dressing
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For the dressing:
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1/2 cup olive oil
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1/2 cup white wine vinegar
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1 tablespoon dijon mustard
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2 tablespoons parsley
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2 tablespoons red onion
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2 cloves garlic
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1/4 cup roasted red pepper
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10 of the kalamata olives
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1/4 cup artichoke hearts
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1 teaspoon salt
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1/2 teaspoon crushed black pepper
Cooking Instructions
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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.
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2
While the pasta is cooking, chop the olives, peppers, parsley, onion and artichokes.
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3
Place all the dressing ingredients in a blender and pulse until smooth.
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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.
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5
Then add peppers, capers, olives, artichokes and parsley and toss again.
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6
Enjoy! (Note: can be refrigerated for up to 3 days)
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