Antipasto Pasta Salad
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Antipasto Pasta Salad
This recipe is scaled to serve 24, you can cut in half or thirds as needed.
Antipasto Pasta Salad
3 pounds Penne, uncooked
36 ounces roasted red peppers, rinsed and julienned
36 ounces marinated artichoke hearts, coarsely chopped
3 cups muenster cheese, cubed
3 cups mushrooms, sliced
1 1/2 cups red onion, chopped
1 cup fresh basil, chopped
2 cups Italian Salad dressing
Freshly ground black pepper
3 jars pepperoncini peppers, sliced *optional
Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. Drain pasta; rinse with cold water.
Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Sprinkle with freshly ground black pepper and sliced pepperoncini peppers before serving, if desired.
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| Tammi Reynolds |
