Roasted Red Pepper, Artichoke And Olive Pasta Salad Recipe by Niki Freeman
Cooking Instructions 30 mins inc prep 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) 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. 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. 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. 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. 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. 5 Then add peppers, capers, olives, artichokes and parsley and toss again. 6 Enjoy! (Note: can be refrigerated for up to 3 days) 6 Enjoy! (Note: can be refrigerated for up to 3 days) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hamburger Cabbage Soup Easy roast beef Chicken wings in Japanese style Pan-Fried Chicken Pieces with Mayonnaise Garlic and Herb butter crusted Tri Tip Roast Hamburger Cabbage Soup Easy roast beef Chicken wings in Japanese style Pan-Fried Chicken Pieces with Mayonnaise Garlic and Herb butter crusted Tri Tip Roast Slow Cooker Adobo Beef Soup Beef matoke Meaty potato dish Wet matumbo Rose Halwa with pistachios and almonds Paneer Butter Masala Green peas beef curry Spaghetti and Meatballs Dal bati Slow Cooker Adobo Beef Soup Beef matoke Meaty potato dish Wet matumbo Rose Halwa with pistachios and almonds Paneer Butter Masala Green peas beef curry Spaghetti and Meatballs Dal bati