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1
Preheat the oven, or toaster oven to 425u00b0F. Place the red bell pepper on a parchment-lined baking sheet, spray with oil (or drizzle) and roast for 15 minutes, rotating the pepper so all sides get dark. Also place the garlic on the baking sheet for 2-3 minutes.
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2
Next, prepare the dressing. Add everything into a food processor or Magic Bullet and process on high until everything is combined. Set aside.
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3
Meanwhile bring a large pot of water to boil for the pasta, and start prepping the artichokes.
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4
Once the water is boiling, add the pasta and cook according to package, al dente. While the pasta is cooking, chop up the onion, tomatoes and olives.
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5
Saute the artichoke in oil and salt and pepper for 4-6 minutes over medium heat.
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6
Once the pepper is roasted (all sides are black-ish,) place in a glass bowl and cover with plastic wrap or lid to let it steam for a few minutes for easy skin removal. Once cooled enough, remove the skin and slice into pasta size pieces.
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7
Once pasta is cooked, drain liquid and place in a large serving bowl. Immediately add dressing, toss to coat, then add the rest of the toppings, crumble in feta cheese and stir to combine everything together.
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8
Garnish with oregano and enjoy!
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9
Note: if using jarred peppers and artichokes, make sure to drain the excess liquid/oil, and then just chop them up.
