Description
A recipe for Antipasto With Pasta

Ingredients

• 1/2 (16-ounce) package fusilli pasta, uncooked
  
• 1/4 cup white wine vinegar
  
• 6 tablespoons Great Value olive oil, divided
  
• 1/3 cup chopped fresh basil
  
• 2 tablespoons capers
  
• 1 clove garlic, minced
  
• 6 ounces fresh mozzarella cheese, thinly sliced
  
• 1/2 pound sliced hard salami or prosciutto, cut into thin strips
  
• 1 (15-ounce) can garbanzo beans, rinsed and drained
  
• 1/2 (14-ounce) jar pepperoncini peppers, drained
  
• 1 (12-ounce) jar roasted red peppers, drained
  
• 1/3 cup pitted black olives
  
• Focaccia bread (optional)

Preparation
Prep time: 15 minutes | Cook time: 10 minutes | Chill time: 30 minutes

1. Prepare pasta according to package directions; drain and let cool. Add vinegar and 2 tablespoons oil. Cover and refrigerate.

2. Meanwhile, whisk together remaining 4 tablespoons oil, basil, capers, and garlic; set aside. Combine fresh mozzarella, salami, beans, peppers and olives in large bowl. Drizzle with reserved oil mixture, tossing well. Cover and refrigerate at least 30 minutes.

3. Arrange pasta and vegetable mixture on large serving platter. Serve cold with focaccia bread, if desired.

Nutrition
no information available

Serves
Serves 6

Variations
no information available