It's little Italy night! Bring on the antipasto you've cleverly made the night before. Crusty rolls would be nice too.
Antipasto Pasta
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 6
- 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
Instructions
-
Step1Cook and drain pasta as directed on package. Rinse with cold water; drain.
-
Step2Mix 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
240
Calories
10g
Total Fat
10g
Protein
31g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 90
- Total Fat
- 10g
- 0%
- Saturated Fat
- 3g
- 0%
- Cholesterol
- 10mg
- 0%
- Sodium
- 370mg
- 0%
- Total Carbohydrate
- 31g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 10g
% 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;Recipe Tips
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