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Antipasto Pasta
Antipasto Pasta
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
"Enjoy your homemade antipasto and fresh crusty rolls for a taste of little Italy."
Ingredients:
  • 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
  • 1/4 cup red wine vinegar
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried basil leaves
  • 1 tablespoon capers
  • 2 tablespoons olive or vegetable oil
  • 1/4 teaspoon garlic powder
  • 1/2 cup cubed mozzarella cheese (2 ounces)
  • 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
  • 1/4 cup pitted ripe olives, cut in half
  • 1/4 cup sliced pepperoni (about 20 slices)
  • 1 medium red bell pepper, cut into 2x1/4-inch strips
  • 1/2 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
  • 1 package (9 ounces) frozen artichoke hearts, thawed, drained and cut into fourths
Instructions:
  • Prepare the pasta according to package instructions. Then rinse with cold water and drain.
  • In a large glass or plastic bowl, combine vinegar, basil, capers, oil, and garlic powder. Add pasta and the rest of the ingredients. Cover and refrigerate for at least 1 hour to blend flavors, but not more than 24 hours.

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