Red pepper, broccoli and artichoke pasta salad
This pasta salad is full of healthy and nutritious ingredients that you wouldn’t always necessarily think to use in a salad. The bright colours of the red pepper and broccoli ensure that it looks appealing and appetising to the eye and ingredients such as onion, parsley, thyme and vinegar add a lot of flavour. The preparation is quick, yet the dish should be left to chill for as long as possible before serving so that all of the delicious flavours marinate together resulting in a fantastic-tasting salad.
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Red pepper, broccoli and artichoke pasta salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1lb (450g) of penne or fusilli pasta
- 2 x 6oz (175g) jars of marinated artichoke hearts
- 5oz (150g) of cooked broccoli
- 25 chopped black olives
- 1 red pepper, seeded and thinly sliced
- 1 thinly sliced onion
- 7 tbsp of olive oil
- 3 tbsp of sherry vinegar
- 2 tbsp of freshly chopped parsley
- 2 tsp of dried thyme
- Salt and pepper
Method
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- Bring a large pan of water to the boil. Add a drop of olive oil. Add the pasta and cook according to instructions until al dente. Drain, rinse with hot water and drain again.
- Place the cooked pasta into a large bowl and add 2 tbsp of the olive oil. Mix together and leave to one side.
- In a large frying pan, heat 2 more tbsp of the olive oil and add the red pepper and onion slices. Cook over a medium heat for approximately 7 – 9 minutes.
- Mix in the thyme, vinegar and salt and stir well. Cook for 1 minute and then remove from the heat.
- Drain the artichokes and cut them into thin slices with a knife. Add to the bowl with the pasta.
- Then add the cooked broccoli, olives, onion and red pepper, parsley and the remainder of the olive oil. Toss all of the ingredients together.
- Season with salt and pepper and stir one final time.
- Set the salad aside for at least an hour before serving or if you have time, chill overnight in the refrigerator.
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