Antipasti Penne Recipes

ANTIPASTO PENNE PASTA

Antipasto Penne Pasta image

I've tweaked this recipe to suit my family. They request this often in the summer. Add a loaf of crusty bread and this makes a nice cold summer meal.

Provided by Laura Yoder

Time 30m

Number Of Ingredients 14

Ingredients

8 oz fresh mozarella cheese - cut into bite size peices
2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1- 16 oz box of penne style pasta
1/4 c red wine vinegar
2 Tbsp light olive oil
2 cloves garlic - minced fine
1/4 tsp black pepper
1 small jar(s) large green olives - drained
1 can(s) jumbo black olives - drained
2 jar(s) marinated artichoke hearts
1 jar(s) roasted red peppers - cut in strips
1 red onion - small cut in thin wedges
1/2 lb stick pepperoni - cut in bite size peices

Steps:

1. Cook and drain pasta. Place in an extra large bowl. Mix together vinegar, olive oil, garlic and pepper. Add 1t. oregano.
2. Sprinkle 1 t. oregano on to cheese chunks. Pour dressing over pasta. Toss to coat. Add cheese and remaining ingredients. Mix well. Serve chilled.

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