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Antipasto Pasta

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By Betty Crocker Kitchens
Updated Aug 19, 2008
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It's little Italy night! Bring on the antipasto you've cleverly made the night before. Crusty rolls would be nice too.

Antipasto Pasta

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)
  • 1/4 cup red wine vinegar
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried basil leaves
  • 1 tablespoon capers
  • 2 tablespoons olive or vegetable oil
  • 1/4 teaspoon garlic powder
  • 1/2 cup cubed mozzarella cheese (2 ounces)
  • 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
  • 1/4 cup pitted ripe olives, cut in half
  • 1/4 cup sliced pepperoni (about 20 slices)
  • 1 medium red bell pepper, cut into 2x1/4-inch strips
  • 1/2 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
  • 1 package (9 ounces) frozen artichoke hearts, thawed, drained and cut into fourths

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Step 
    2
    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.

Nutrition

240 Calories
10g Total Fat
10g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
90
Total Fat
10g
0%
Saturated Fat
3g
0%
Cholesterol
10mg
0%
Sodium
370mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
4g
0%
Protein
10g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
92%
92%
Calcium
12%
12%
Iron
12%
12%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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