Antipasto Pasta

Antipasto Pasta

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

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
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Cutting cubes of mozzarella is a breeze if you start with a well-chilled block of cheese.
Did You Know
Pepperoncini peppers, also called Tuscan peppers, are a variety of chile pepper with a slightly sweet and spicy-hot flavor. They are most often sold pickled and are used in many antipasto dishes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 240
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 370mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 4g,
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.