Artichoke Pasta Salad

Ingredients

7 tbsp olive oil

1 red pepper, quartered, seeded, and thinly sliced

1 onion, halved and thinly sliced

 1 tsp dried thyme

3 tbsp sherry vinegar

1 lb pasta shapes, such as penne or fusilli

2 x 6oz jars marinated artichoke hearts, drained and thinly sliced

5oz cooked broccoli, chopped

20-25 salt-cured black olives, stoned and chopped

2 tbsp chopped fresh parsley

salt and ground black pepper

Instructions

Ø  Heat 2 tbsp of the olive oil in a non-stick frying pan Add the red pepper and onion and cook over a low heat until just soft, about 8-10 minutes, stirring from time to time.

Ø  Stir in the thyme, 4 tsp salt and the vinegar. Cook, stirring, for a further 30 seconds, then set aside.

Ø  Cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente. Drain, rinse with hot water, and then drain again. Transfer to a large bowl. Add 2 tbsp. of the oil and toss well to coat thoroughly.

Ø  Add the artichokes, broccoli, olives, parsley, onion mixture and remaining oil to the pasta. Season with salt and pepper. Stir to blend. Let it stand for at least 1 hour before serving or chill overnight. Serve the salad at room temperature.