Antipasto Pasta

Name: Antipasto Pasta
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp capers; 170 grams cups uncooked farfalle (bow-tie) pasta; 255 grams package frozen artichoke hearts, thawed, drained and cut into fourths; 0 teaspoons garlic powder; 57 grams 1/2 cup cubed mozzarella cheese; 59 milliliters pitted ripe olives, cut in half; 118 milliliters chopped drained pepperoncini peppers (bottled Italian peppers); 59 milliliters sliced pepperoni (about 20 slices); 1 medium red bell pepper, cut into 2x1/4-inch strips; 59 milliliters red wine vinegar; 2 Tbsps olive or vegetable oil; 1 mediums zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices

Antipasto Pasta might be just the side dish you are searching for. This recipe makes 6 servings with 241 calories, 7g of protein, and 12g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. If you have 2 zucchini, mozzarella cheese, bell pepper, and a few other ingredients on hand, you can make it.

Instructions

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Ingredients you will need

Pasta

Water

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.

Ingredients you will need

Garlic Powder