Antipasto Pasta

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Cutting cubes of mozzarella is a breeze if you start with a well-chilled block of cheese.

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
% Daily Value
Total Fat
10g
0%
Saturated Fat
3g
0%
Cholesterol
10mg
0%
Sodium
370mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
4g
0%
Protein
10g
10%
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
92%
92%
Calcium
12%
12%
Iron
12%
12%
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.