Antipasti Penne Recipes

ANTIPASTI PANINI

Antipasti Panini image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

Ingredients

8 slices rustic bread (1/2 inch thick)
4 teaspoons extra-virgin olive oil
4 teaspoons olive tapenade
1/4 pound sliced provolone
6 ounces marinated artichoke hearts
6 ounces roasted red peppers
4 ounces sliced salami
1 cup fresh parsley leaves

Steps:

Brush one side of each bread slice with oil; spread tapenade on other side. Layer half the provolone on tapenade side of 4 bread slices, then top with artichoke hearts, peppers, salami, and parsley, and remaining provolone. Sandwich with remaining bread slices, tapenade side down.
Heat a large skillet over medium. Place sandwiches in skillet and weight down with another heavy skillet. Reduce heat to medium-low and cook sandwiches, pressing firmly with top skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side. Serve warm.

POTLUCK ANTIPASTO PASTA SALAD

Potluck Antipasto Pasta Salad image

I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, julienned
4 ounces brick or provolone cheese, julienned
4 ounces thinly sliced hard salami, julienned
3 ounces thinly sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1 to 2 tablespoons minced chives
BASIL VINAIGRETTE:
2/3 cup canola oil
1/3 cup red wine vinegar
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 garlic clove, minced
1/4 teaspoon salt

Steps:

Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

20-MINUTE ANTIPASTO PASTA SALAD

20-Minute Antipasto Pasta Salad image

This easy 20-minute antipasto pasta salad with penne, chopped pepperoni and red peppers tastes great warm-or great refrigerated and served chilled.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

Ingredients

3 cups penne pasta, uncooked
1 cup KRAFT Natural Three Cheese Crumbles
1/2 cup chopped pepperoni
1/2 cup chopped roasted red peppers
1/4 cup chopped red onions
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. chopped Italian parsley
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Cook pasta as directed on package, omitting salt; drain.
Place in large serving bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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