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
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Steps
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.
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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.
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