¼cupssliced pepperoni (1 ounce)cut into thin strips
1medium red bell pepper, cut into 2 x ¼-inch strips
½medium zucchini, cut lengthwise in half, then cut crosswise into ¼-inch slices
1canartichoke 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 TipCutting 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.