Best Antipasti Penne Recipes

ANTIPASTO PENNE PASTA

Antipasto Penne Pasta image

I've tweaked this recipe to suit my family. They request this often in the summer. Add a loaf of crusty bread and this makes a nice cold summer meal.

Provided by Laura Yoder

Time 30m

Number Of Ingredients 14

Ingredients

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.

POTLUCK ANTIPASTO PASTA SALAD

Potluck Antipasto Pasta Salad image

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, julienned
4 ounces brick or provolone cheese, julienned
4 ounces thinly sliced hard salami, julienned
3 ounces thinly sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 2 tablespoons minced chives
BASIL VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt

Steps:

Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.