Antipasto Penne Pasta

1
Laura Yoder

By
@lkyoder34

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
30 Min
Method:
Refrigerate/Freeze

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

How to Make Antipasto Penne Pasta

Step-by-Step

  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.

Printable Recipe Card

About Antipasto Penne Pasta

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy



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