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Roasted Red Pepper, Artichoke and Olive Pasta Salad
Roasted Red Pepper, Artichoke and Olive Pasta Salad

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Make smart choices when shopping for groceries. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a second: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and use what you have on hand. Fill your pantry shelves with wholesome foods. This way—even if you pick out something a little greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to roasted red pepper, artichoke and olive pasta salad recipe. You can have roasted red pepper, artichoke and olive pasta salad using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Roasted Red Pepper, Artichoke and Olive Pasta Salad:
  1. Provide farfalle (bowtie) pasta, cooked al dente
  2. You need kalamata olives divided
  3. Get roasted red peppers (about 3 large peppers) divided
  4. You need x 12 oz can marinated artichoke hearts, roughly choppped divided
  5. Use fresh italian parsley divided
  6. Use red onion, sliced very thin divided
  7. Take capers
  8. Provide Note: anything marked divided will be used for both the salad and the dressing
  9. Get For the dressing:
  10. Provide olive oil
  11. Get white wine vinegar
  12. Use dijon mustard
  13. Get parsley
  14. You need red onion
  15. Prepare garlic
  16. Provide roasted red pepper
  17. Provide of the kalamata olives
  18. Take artichoke hearts
  19. Provide salt
  20. Use crushed black pepper
Instructions 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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