How to Prepare Any-night-of-the-week Roasted Red Pepper, Artichoke and Olive Pasta Salad

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The ingredients needed to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:

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

Steps to make Roasted Red Pepper, Artichoke and Olive Pasta Salad:

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)

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