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Easy artichoke and red pepper pasta salad recipe

Easy artichoke and red pepper pasta salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A quick and easy penne pasta salad with broccoli, red pepper and marinated artichoke hearts. Sometimes I use feta cheese instead of Parmesan.

39 people made this

IngredientsServes: 8

  • 500g (1 lb) penne pasta
  • 1 head broccoli, cut into florets
  • 1 red pepper, julienned
  • 175g (6 oz) jarred marinated artichoke hearts, liquid reserved
  • 4 tablespoons grated Parmesan cheese
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and allow to cool.
  2. In large bowl, combine pasta, broccoli, red pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(26)

Reviews in English (27)

Altered ingredient amounts.The pepper is good roasted with olive oil and sea salt then julienned and added after cooling. Different coloured peppers work well as well.-18 Nov 2009

by MATTIMEO

Used different ingredients.The name says it all — easy! However, it is a little bland. I have added little more parmesan cheese, artichokes and marinade. I have also added black olives and sun-dried tomatoes in oil. The oil which soaks up the flavour of the sun-dried tomatoes really adds flavour to the salad. Couple tablespoons will do the trick.-15 Sep 2008

by Aly

Altered ingredient amounts.This is excellent! I've been in search of a good tasting, easy, pasta salad and this is it. I especially loved the artichoke hearts, so I doubled the required recipe. Thanks for sharing!-15 Sep 2008


Easy artichoke and red pepper pasta salad recipe - Recipes

Smoky flavor adds complexity to this Pasta Salad with Gouda, Red Peppers and Artichoke Hearts

I am obsessed with the prepared foods section of gourmet markets and grocery stores. Not because I buy anything from behind the fingerprint-smudged glass, but because I use the never-ending ingredient combinations as a source of culinary inspiration. There are always dozens of chicken salads, tuna salads, pastas and grains to choose from, each culling different tastes from around the world. And while the store-bought versions usually fall flat, it doesn't mean those same flavors won't translate into a delicious dish made at home.

Recently, a reader requested "copycat" recipes from the Whole Foods salad bar, and I jumped at the chance. After cruising the Whole Foods website for inspiration, I settled on "Sinful Smoked Gouda Pasta." (Yes, I am the stereotypical Southerner who goes straight for the recipe that uses mayonnaise. I do not apologize.) The flavors seemed classic, but what really sold me was the smoky spin. The choice was a home run!

Pasta salad is a particular favorite of mine (you can never have too many in your arsenal), and this version -- with smoked gouda, roasted red peppers, and artichoke hearts -- is rich, creamy, and one of the best I've made yet.

Not only is this salad easy, but it is jam-packed with flavor. Fire-roasted red peppers, artichoke hearts, smoked gouda and fresh herbs amp up the ingredient list, but it's the creamy dressing that knocks it out of the park: the smoky heat from adobo sauce infuses it with loads of char-grilled flavor. The flavors are more complex than any pasta salad I've tasted!

Is this Pasta Salad with Gouda, Red Peppers and Artichoke Hearts recipe a little decadent?

Perhaps. I've seen (and made) worse. But it sure is delicious. It definitely has a wow factor that will impress any discriminating party guests, and that is the result I am always after.

Pasta Salad with Gouda, Red Peppers and Artichoke Hearts Recipe

Pasta Salad with Gouda, Red Peppers and Artichoke Hearts Ingredients

1/2 cup mayonnaise or plain Greek yogurt

2 large garlic cloves, pressed

2 tablespoon white wine vinegar

1 heaping tablespoon adobo sauce from canned chipotles

Freshly ground black pepper

1 pound (16 ounces) gigli or penne pasta, cooked al dente (see recipe notes)

1 (12-ounce) jar fire-roasted red peppers, rinsed and chopped (1 heaping cup)

1 (6-ounce) jar artichoke hearts, rinsed and chopped (heaping 1/2 cup)

3/4 pound (12 ounces) smoked gouda, cubed (see notes)

Fresh herbs, such as basil or Italian parsley, roughly chopped

Pasta Salad with Gouda, Red Peppers and Artichoke Hearts Recipe Instructions

For the dressing, combine mayonnaise, olive oil, garlic, vinegar, adobo sauce, honey and salt in a small bowl, and whisk thoroughly. Season generously with black pepper.

For the pasta salad, toss the cooked noodles, peppers, artichokes and gouda together in a large bowl.

Pour the dressing over the top and mix to combine.

Allow to rest at room temperature for 30 minutes before serving, or cover and refrigerate overnight (allow 30 minutes to warm to room temperature before serving).

Taste and adjust any seasonings, if necessary.

Pasta Salad with Gouda, Red Peppers and Artichoke Hearts Recipe Notes

Cook the noodles according to package directions. Drain, shaking to remove excess water. Drizzle with a few tablespoons of olive oil and toss to coat. Spread noodles on a sheet pan and transfer to refrigerator to cool.

Smoked gouda can be purchased from the deli/meat department of a well-stocked grocery store.

Pasta Salad with Gouda, Red Peppers and Artichoke Hearts , Pasta Salad , Vegetarian , Vegetarian


How to make Pasta Salad with Artichoke Hearts and Feta

  • While the pasta is cooking. Start preparing those beautiful veggies. Cut or Dice those tomatoes, artichoke hearts and bell pepper (you can use any colors you want to add or what you have on hand)

  • Whisk together your dressing. It's olive oil, white wine vinegar, garlic, parsley, basil, oregano, salt, and pepper.
  • Once your pasta is done rinse with cold water and drain. Then add all your chopped green bell pepper, tomatoes, olives. If you want pepperoni go ahead and add them in too. Sometimes I'll chop up thin pepperoni or I will add the little round ones you can purchase – Aren’t they just so cute?) Toss it all together.

  • Then top with your feta cheese and refrigerate for at least two hours, so all those flavors can come together and make this a heavenly pasta salad!
  • After all that deliciousness sits a while in the fridge, toss in the feta and you are ready to plate or serve buffet style, whichever you prefer!

Easy Artichoke and Red Pepper Pasta Salad Recipe

Easy Artichoke and Red Pepper Pasta Salad is the name of another versatile salad that is prepared with broccoli, marinated artichoke hearts and red pepper. Apart from this several other major ingredients are also included in it to make this salad more delicious.

This simple salad is healthy and good in taste and you can add it to your meal as a good starter. Moreover, it is a perfect side dish for picnic, family get-togethers and packed lunches.

The best thing about this salad is that you can make it with different variations as per your likings. The recipe to make Easy Artichoke and Red Pepper Pasta Salad is quite simple and you can easily make it at home by reading this guide.

Preparation Time: 20 minutes
Serving Size: 08
Utensils: large pot, large bowl
Ingredients:

500g (1 lb) penne pasta
1 head broccoli, cut into florets
– 1 red pepper, julienned
– 175g (6 oz) jarred marinated artichoke hearts, liquid reserved
– 4 tablespoons grated Parmesan cheese
– salt and freshly ground black pepper to taste


Our Family’s Favorite Salad

This post may contain affiliate links. Please read my disclosure policy.

Last week, I feel like Barclay and I took a very important step forward together in our relationship.

I introduced him to my family…

Knowing his obsession already with big green salads (the guy amazingly chooses them more often than I do) and artichokes (hands-down one of his all-time favorite foods), I figured this one wouldn’t be a stretch. But still. This salad is a verrrrry important part of our family, showing up at nearly every extended family gathering, always being made in a huge batch so that everyone can return for seconds, and near and dear to every single family member’s heart. So I needed to know they would get along great.

Sure enough, it was a salad match made in heaven. ♥

My original photo for this recipe, circa 2012, after our family made it for Christmas. :)

Of course, I knew it would be. )

Everyone loves this salad.

I think that my aunt is actually the one who came up with it years and years ago, and our entire family instantly fell in love with it. Either she or my mom would make it — and still make it to this day — for every just about every single holiday and occasion that the extended family gathers together. And anyone else who happens to be around almost always falls in love with it as well. I remember when my old band was on road trips together back in college, our bass player would request that we swing through Wichita at mealtime just so that he could have mom make this salad for us.

Again, everyone loves this salad.

And really, why wouldn’t they? The ingredients are pretty much a guaranteed slam-dunk. (And they’re also naturally gluten-free too!)

The classic family version calls for one head of red-leaf lettuce and one head of Romaine (or a few Romaine hearts)…

…artichoke hearts (one can, or two if you really want more), chopped roasted red peppers (or my mom used to use pimientos), toasted pine nuts (such a treat!), sliced red onions…

…and this heavenly Parmesan red wine vinaigrette.

Mom and Aunt Donna used to make this with that classic “Zesty Italian Dressing Mix” from Good Seasons, which we all used to love. But over the years, I’ve nixed the processed seasoning packet in favor of the copycat recipe I’ve included below, which includes 100% pronounceable ingredients and lots of fresh Parmesan. Mmmm.

Toss it all together…

…and give it a good mix…

…and within minutes, this big bowl of happiness will be yours to share.


High in Protein

For the pasta, I used a red lentil and quinoa pasta. It is high in protein and tastes great, which I cannot say for all the other gluten free products that I have tried.

I made a White Bean Pasta with Sun-Dried Tomatoes for a road trip awhile back using this lentil and quinoa pasta, and I was satiated for hours. It is nice to take road trip foods that I can grab from the cooler and eat at a rest stop or in the car. There are not many healthy vegan gluten free options in the middle of nowhere, and I have had more than enough greasy French fries and hash browns!

Don't even get me started on the not-yet-ripe fruit bowl.

I just recently tried black bean pasta, which was sitting in my pantry for quite awhile. It tasted as I expected, like black beans. It is also high in protein of course, and quite filling. It will definitely be in my repertoire from now on, since I love black beans.

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How To Make Artichoke Salad

This Italian marinated artichoke salad is so easy and takes less than 10 minutes. I share a few ideas on how to prep parts of it ahead of time below, if you’ll be taking it to summer parties and get-togethers. Let’s make this artichoke heart salad recipe, shall we?

First we whisk together the dressing. It’s a flavorful combination of olive oil, vinegar, and dried spices and herbs. As I mentioned, it’s just five ingredients that you probably already have.

Then it’s time to gather and prep all of your salad ingredients. Slice the tomatoes, roasted red peppers (you can buy these in a jar!), red onions, and marinated artichoke hearts. Layer the arugula in a bowl and top with vegetables.

Finally, drizzle with the Italian dressing and toss everything together again. DIG IN.


Directions

Bring 5 or 6 inches of water to a boil in a large pot.

Salt boiling water and stir in pasta.

Cook for about 4 minutes, until pasta is just tender and the tortellini are floating like buoys.

Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a baking sheet in a single layer.

Coarsely chop arugula or baby spinach.

Mix together chopped artichoke hearts, roasted red pepper and red onion.

Chop garlic, then add salt to it and mash it into a paste with the flat of your knife.

Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it.


Quick and Easy Roasted Red Pepper Pasta

Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

I made this for a quick dinner last night, so I thought I&rsquod share it with you this morning. It&rsquos almost identical to a recipe I posted here back in ancient times, also known as 2009, but it&rsquos much quicker, easier, and will leave more time for you and your husband to catch up on old Season 3 episodes of 24, which have recently been playing on some cable channel without commercial interruptions.

Along those lines, I would like to say that I don&rsquot think my central nervous system will make it to Season 4. I just don&rsquot.

Anyway, in the old, ancient version of this pasta, I took the time to roast the red peppers myself over the stovetop burner, and I added toasted pine nuts, which added a nutty flavor and a little crunch. But last night, I had no time for roasting. I had no time for nutty crunch. I just had time to whip up a quick, easy pasta. And I just had time for Jack Bauer.

I love, love, love these things. You can find lots of different brands, lots of different sizes of jars. But jarred roasted red peppers are absolutely, positively something you should stock in your pantry or fridge if you don&rsquot already. They&rsquore just smashing in sauces like this one, but they&rsquore also perfect cut into strips on a sandwich, chopped and spooned over a block of cream cheese with crackers, or just eaten on a plate for lunch with a pile of cottage cheese.

Start by grabbing any pasta you want. I got this in the big city, and it&rsquos part of my Different Pasta Shapes collection, which I would someday bequeath to a museum if I didn&rsquot have big ol&rsquo plans to eat it all.

Throw it into salted boiling water and cook it till it&rsquos al dente.

Then pile some roasted red peppers onto the cutting board&hellip

Next, grab a couple of tablespoons of glorious, flavorful butter&hellip

Then throw in the onions and garlic.

Saute them until they&rsquore soft, about 3 to 4 minutes or so.

Next, throw in the chopped red peppers&hellip

And cook them around for a couple of minutes, just until they&rsquore heated through.

To a food processor or blender&hellip

Then puree it until it&rsquos all&hellipwell, pureed!

Mmmm. This is divine right here. And even though it&rsquos totally pureed, it&rsquoll still have a great texture to it. Yum!

Now, back to the skillet: Heat another couple tablespoons of butter&hellip

Then pour the pureed pepper right in.

Turn on the heat and start to heat up the puree&hellip

Then pour in some vegetable or chicken broth to thin it a bit.

Then, my favorite part: Add in some heavy cream.

Stir it around and see what it looks like, then you can always splash in a little more cream if you want it even richer.

Next, mince up some herbs. I only had parsley, but if I&rsquod had basil I would have gone crazy with it.

Throw it right into the sauce&hellip

Then taste the sauce and add more salt and pepper if it needs it.

Drain the pasta and throw it into the sauce&hellip

Then in goes the Parmesan&hellip

Then toss it all together, sprinkling in more Parmesan and/or parsley as you go!

One of my favorite things on earth. And takes no time at all! And you can serve it with a grilled chicken breast or slice the chicken and mix it in with the sauce.


More Delicious Pasta Salad Recipes:

The star of this dish is the flavor-burst from the sun-dried tomatoes. But the supporting players-garbanzo beans, artichoke hearts, arugula, and feta cheese-are equally noteworthy. Your friends and family will applaud your decision to make this pasta salad recipe.

For this pasta salad recipe, you first roast tomatoes and any kind of mushrooms you like. (Your kitchen will smell heavenly.) Once cooled, they are mixed with the pasta of your choice, cannellini beans, Parmesan cheese, and an oil and vinegar dressing that has a hint of sweetness. What an easy and delicious salad!

Anyone who&rsquos a fan of the ever-popular bacon, lettuce, and tomato sandwich will adore this pasta salad recipe. Just as you&rsquod expect, the dressing is mayonnaise-based. Plus, it doesn&rsquot take long to mix up a bowl of this salad for a light summer supper or last-minute cookout with loved ones.

I promise you this pasta salad recipe lives up to its name. Besides corkscrew pasta and olive-oil-based Italian dressing, it has pepperoni, salami, sharp cheddar, banana peppers, green peppers, broccoli, grape tomatoes, and olives. It can&rsquot get much better than that!

Although this pasta salad recipe is resplendent with the colors of fall, the flavors are wonderful year-round. Roasted sweet potatoes, broccoli, red onions, dried cranberries, multi-colored pasta, and more are mixed with poppyseed dressing. My guess is you&rsquoll be making this every chance you get.

This pasta salad is loaded with veggies-zucchini, yellow squash, onion, green and red peppers, and eggplant-that you roast on the grill or in the oven. All that goodness is combined with whole wheat pasta, tomatoes, julienned basil, and a bit of pesto. Yum!

I love Cobb salad and probably enjoy it, even more, when it&rsquos combined with pasta. The Golden State reference in the recipe name is a nod to the chopped avocado that you add right before serving. The simple olive oil and balsamic vinegar dressing make this salad light and bright for a mid-day or evening repast, whether you live on the West Coast or in a cooler clime like PA.

Which of these pasta salads do you like best? For me, it&rsquos hard to pick just one. As regular readers of IBC know, my faves are always changing as I continue to create new recipes!

Even More Delicious Recipe Collections:

Looking for More from Inspired by Charm?

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