Antipasto Pasta

Antipasto Pasta
Photo by www.myrecipes.com

Ingredients

  • ½ cup pepperoncini, drained, cut into 1/2-inch slices and seeded
  • ½ cup pepperoncini, drained, cut into 1/2-inch slices and seeded
  • 10 ounces salami or soppressata, quartered and cut into 1/2-inch chunks
  • ½ cup red wine vinaigrette or Italian dressing
  • 1 (12 oz.) jar artichoke hearts, drained and quartered
  • 1 pound fusilli
  • Salt and pepper
  • + 7 more ingredients
    • 1 cup mixed Italian olives, pitted (5.5 oz.)
    • ½ cup red wine vinaigrette or Italian dressing
    • 1 (12 oz.) jar artichoke hearts, drained and quartered
    • 8 ounces provolone, cut into 1/2-inch cubes
    • Salt and pepper
    • 1 pound fusilli
    • 1 cup mixed Italian olives, pitted (5.5 oz.)

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes. Drain thoroughly. In a large bowl, combine fusilli with provolone, salami, artichoke hearts, olives, pepperoncini and vinaigrette. Toss gently until well combined. Season with salt and pep...

View full recipe at My Recipes

Comments

Variations on Antipasto Pasta

  • Antipasto Pasta
    • 4 large (5-inch-diameter) portobello mushrooms
    • 3 tablespoons olive oil
    • 2 cups fresh basil
    • 2 cups grated Asiago cheese
    • 12 ounces linguine
    • +1 other ingredients


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