ANTIPASTO PASTA

Antipasto Pasta image

It's little Italy night! Bring on the antipasto you've cleverly made the night before. Crusty rolls would be nice too.

Provided by Betty Crocker Kitchens

Time 1h20m

Yield 6

Number Of Ingredients 13

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

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix vinegar, basil, capers, oil and garlic powder. In large glass or plastic bowl, toss pasta, vinegar mixture and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.

Nutrition Facts : Calories 240, Carbohydrate 31 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg

*** Explore more Antipasto Pasta Recipes »

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