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1
Place a large saucepan of salted water over medium-high heat and bring to a boil.
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2
Add the pasta and cook for 10 to 12 minutes, until al dente.
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3
Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled.
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4
(This will also keep the pasta from sticking together.)
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5
Transfer the pasta to a large bowl.
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6
Place the whole red pepper directly on the stove burner and turn to high heat.
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7
Cook the pepper for 3 or 4 minutes on each side, or until almost completely black.
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8
(If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.)
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9
Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes.
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10
(The steam will make the skin peel right off.)
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11
Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds.
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12
Cut the halves into 1/4 by 1-inch strips and add to the bowl.
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13
Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl.
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14
Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl.
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15
Drain the artichokes, cut into quarters, and add to the bowl.
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16
Drain the olives and add to the bowl.
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17
Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice.
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18
Slowly add the oil, mixing briskly with a whisk or fork.
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19
Season with salt and pepper.
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20
Pour the vinaigrette over the pasta and toss until combined.
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21
Cover with plastic wrap and refrigerate until ready to serve.
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22
You can buy jars of roasted red peppers in any grocery store, but they are expensive.
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23
Roasting your own peppers may seem like a hassle, but its very simple and will cost you less than half of what you would spend on the store bought version.
