Real Recipes From Real Home Cooks ®

antipasto penne pasta

(1 rating)
Recipe by
Laura Yoder
Brunswick, GA

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.

(1 rating)
yield 10 -12
prep time 30 Min
method Refrigerate/Freeze

Ingredients For antipasto penne pasta

  • 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
    large green olives - drained
  • 1 can
    jumbo black olives - drained
  • 2 jar
    marinated artichoke hearts
  • 1 jar
    roasted red peppers - cut in strips
  • 1
    red onion - small cut in thin wedges
  • 1/2 lb
    stick pepperoni - cut in bite size peices

How To Make antipasto penne pasta

  • 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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