Name: Barilla Rotini Salad with Artichokes, Black Olives, Capers, Roasted Peppers & Parmigiano
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 Box Barilla Rotini; 4 Tbsp Olive Oil; 1 14 Oz. Package Quartered Fern Artichokes; ½ Cup Black Olives, Chopped; 2 Tbsp Capers, Chopped; 1 Each, Diced Roasted Red Bell Pepper; 1 Each, Diced Roasted Yellow Bell Pepper; 2 Tbsp Chopped Oregano; ½ Cup shredded Parmigiano cheese

Barilla Rotini Salad with Artichokes, Black Olives, Capers, Roasted Peppers & Parmigiano

25 minutes

Extra Virgin Olive Oil

Made with Barilla Rotini pasta

Ingredients

8 servings

1Box Barilla Rotini

4Tbsp Olive Oil

114 Oz. Package Quartered Fern Artichokes

½Cup Black Olives, Chopped

2Tbsp Capers, Chopped

1Each, Diced Roasted Red Bell Pepper

1Each, Diced Roasted Yellow Bell Pepper

2Tbsp Chopped Oregano

½Cup shredded Parmigiano cheese

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a large skillet cook artichokes in 1 tbsp olive oil until lightly brown in color

Step 2

Remove from heat to cool

Step 3

Bring a large pot of water to a boil

Step 4

Season water with salt and cook pasta 1 minute under required cooking time

Step 5

Drain and toss with 1 tbsp olive oil, place on sheet tray to cool down

Step 6

Once cool, place in a large bowl and add all remaining ingredients

Step 7

Toss to combine