Italian Antipasto Pasta Toss

• 8 oz pasta (rotini or farfalle)
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 cup black olives, sliced
• 1/2 cup marinated mozzarella balls (bocconcini)
• 1/2 cup bell peppers, diced
• 1/4 cup artichoke hearts, quartered
• 2 tbsp capers
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Cook pasta according to package instructions. Drain and set aside.
2. 2 In a large bowl, whisk together olive oil, red wine vinegar, oregano, and garlic powder.
3. 3 Add the olives, mozzarella balls, bell peppers, artichoke hearts, and capers to the bowl.
4. 4 Toss the cooked pasta into the bowl and mix until well-coated.
5. 5 Season with salt and pepper to taste.
6. 6 Gently toss again and garnish with fresh basil leaves before serving.

Equipment

• Large pot
• Large mixing bowl
• Whisk

Variations

• Add grilled chicken for a protein boost.
• Substitute some of the mozzarella with feta cheese for a tangy twist.

Substitutions

• If you can't find marinated mozzarella balls, use fresh mozzarella and add a splash of olive brine.

Pairings

• Garlic bread
• Caesar salad
• White wine

Nutrition

Tips

• For an extra kick, add a pinch of red pepper flakes.
• Letting the pasta toss sit for 30 minutes before serving allows the flavors to meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or enjoy cold.

Freezing: Not recommended for freezing due to the texture of the vegetables and cheese.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with a crisp white wine.

FAQ