Antipasto Penne Pasta

Laura Yoder


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 vote

30 Min


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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
red onion - small cut in thin wedges
1/2 lb
stick pepperoni - cut in bite size peices

How to Make Antipasto Penne Pasta


  • 1Cook and drain pasta. Place in an extra large bowl. Mix together vinegar, olive oil, garlic and pepper. Add 1t. oregano.
  • 2Sprinkle 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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About Antipasto Penne Pasta

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

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