Best Antipasti Penne Recipes

Antipasto Penne Pasta image

Provided by Laura Yoder

Time 30m

Number Of Ingredients 14

8 oz fresh mozarella cheese - cut into bite size peices
2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1- 16 oz box of penne style pasta
1/4 c red wine vinegar
2 Tbsp light olive oil
2 cloves garlic - minced fine
1/4 tsp black pepper
1 small jar(s) large green olives - drained
1 can(s) jumbo black olives - drained
2 jar(s) marinated artichoke hearts
1 jar(s) roasted red peppers - cut in strips
1 red onion - small cut in thin wedges
1/2 lb stick pepperoni - cut in bite size peices

Steps:

1. Cook and drain pasta. Place in an extra large bowl. Mix together vinegar, olive oil, garlic and pepper. Add 1t. oregano.
2. Sprinkle 1 t. oregano on to cheese chunks. Pour dressing over pasta. Toss to coat. Add cheese and remaining ingredients. Mix well. Serve chilled.

Antipasti Platter image

Provided by Giada De Laurentiis

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced, with cheese
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.
Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 4 to 6 servings
Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours
Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes