Antipasto Penne Pasta Recipes

Steps:

• Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
• Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
• Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes. Transfer to a small bowl.
• Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
• Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
• Divide pasta among plates. Season with pepper and top with peperoncini.

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.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• In large bowl, place pasta and remaining ingredients except dressing. Add dressing; toss gently.

Steps:

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

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
• Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Steps:

• Cook pasta until al dente, according to package directions - drain.
• Combine pesto and mayo, salt and pepper.
• Add the mayo mixture to the warm pasta.
• Add the rest of the ingredients, toss well.
• *I prefer serving this at room temperature (don't leave it out too long though, because of the mayo!) It's also good straight from the refrigerator.

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Steps:

• Cook and drain pasta. Place in an extra large bowl. Mix together vinegar, olive oil, garlic and pepper. Add 1t. oregano.
• Sprinkle 1 t. oregano on to cheese chunks. Pour dressing over pasta. Toss to coat. Add cheese and remaining ingredients. Mix well. Serve chilled.

Steps:

• Whisk together the red wine vinegar and olive oil in a large bowl.
• Add remaining ingredients and toss to combine.
• Season with salt and pepper to taste.

Steps:

• Place a large saucepan of salted water over medium-high heat and bring to a boil. Add the pasta and cook for 10 to 12 minutes, until al dente. Drain in a colander and run under cold water for 1 to 2 minutes, until the pasta is thoroughly cooled. (This will also keep the pasta from sticking together.) Transfer the pasta to a large bowl.
• Place the whole red pepper directly on the stove burner and turn to high heat. Cook the pepper for 3 or 4 minutes on each side, or until almost completely black. (If you have an electric stove, cook the pepper under the broiler instead of on the stovetop.) Place the pepper in a small bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skin peel right off.) Scrape the charred skin from the pepper, cut in half, and remove and discard the stem and seeds. Cut the halves into 1/4 by 1-inch strips and add to the bowl.
• Drain the oil from the sun-dried tomatoes, cut into 1/8-inch strips, and add to the bowl. Cut the mozzarella into 1/4- to 1/2-inch cubes and add to the bowl. Drain the artichokes, cut into quarters, and add to the bowl. Drain the olives and add to the bowl.
• Peel the garlic, finely chop, and place in a small bowl with the parsley and lemon juice. Slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper. Pour the vinaigrette over the pasta and toss until combined. Cover with plastic wrap and refrigerate until ready to serve.
• You can buy jars of roasted red peppers in any grocery store, but they are expensive. Roasting your own peppers may seem like a hassle, but it's very simple and will cost you less than half of what you would spend on the store bought version.