Antipasto Style Penne Recipes

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ANTIPASTO PENNE PASTA

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

Categories     Pasta Salads

Time 30m

Number Of Ingredients 14



Antipasto Penne Pasta image

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.

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

ANTIPASTO PASTA SALAD

This beautiful, hearty antipasto pasta salad is ideal for picnics because it's mayo-free. It's also really easy and a huge hit wherever I take it. -Becky Melton, Orlando, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 8



Antipasto Pasta Salad image

Steps:

  • Cook pasta according to package directions. Drain and rinse in cold water. , In a large bowl, combine the giardiniera, olives, red peppers, sausage, cheese and pasta. Add dressing; toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 336 calories, Fat 19g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1006mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

1 package (16 ounces) tricolor spiral pasta
1 jar (16 ounces) giardiniera, drained and cut
2 cans (one 3.8 ounces, one 2-1/4 ounces) sliced ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
8 ounces summer sausage, cubed
8 ounces pepper Jack cheese, cubed
1 cup Italian salad dressing

ANTIPASTO PASTA SALAD

Olives, peppers, pasta and Parm beckon you to enjoy salad Italian style, slow and carefree.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 9



Antipasto Pasta Salad image

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 0 g

1 package (16 ounces) farfalle (bow-tie) pasta
1/4 pound salami, diced (3/4 cup)
1 small green bell pepper, cut into 1 1/2-inch strips
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/4-inch strips (1/3 cup)
1 can (6 ounces) pitted large ripe olives, drained
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/2 cup freshly shredded Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil, drained
1/2 cup Italian dressing

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