Barilla Rotini Salad with Artichokes, Black Olives, Capers, Roasted Peppers & Parmigiano
Barilla Rotini Salad with Artichokes, Black Olives, Capers, Roasted Peppers & Parmigiano
25 minutes total
Made with Barilla Rotini pasta
Ingredients
Serves 8
| 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 |
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