Great summertime side.
- 4 cups uncooked farfalle (bow-tie) pasta (8 ounces)
- ¼ cup red wine vinegar
- 1 tbsp finely chopped fresh basil leaves (use 1 teaspoon dried basil leaves if fresh is not available)
- 1 tbsp capers
- 2 tbsp olive or vegetable oil (extra virgin is fine)
- ¼ tsp garlic powder
- 1 cup cubed mozzarella cheese (4 ounces) see note below
- ½ cup chopped, drained pepperoncini peppers
- ¼ cup Kalamata olives, cut in half
- ¼ cups sliced pepperoni (1 ounce) cut into thin strips
- 1 medium red bell pepper, cut into 2 x ¼-inch strips
- ½ medium zucchini, cut lengthwise in half, then cut crosswise into ¼-inch slices
- 1 can artichoke hearts, cut into bite-size pieces
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Mix vinegar, basil, capers, oil and garlic powder. Toss pasta, vinegar mixture and remaining ingredients in large glass or plastic bowl. Cover and refrigerate about 1 hour or until chilled.
Did You Know? Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor. They are most often sold and pickled and are used in many antipasto dishes. Success Tip Cutting cubes of Mozzarella cheese is a breeze if you start with a well-chilled block of cheese. Put the cheese in the freezer while the pasta cooks and you prep the other ingredients. Adapted from Betty Crocker: A Passion for Pasta (page 189) - modifications are my own.