Antipasto Pasta


  • 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


It's Little Italy Night! Bring On The Antipasto You've Cleverly Made The Night Before. Crusty Rolls Would Be Nice Too.

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