Antipasto Pasta

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Antipasto Pasta
  • 6Servings


  • 12 ounces cooked, cooled bowtie pasta
  • 12 ounce jar marinated artichoke hearts
  • 3 roasted red peppers, thinly sliced
  • 1/2 cup cubed salami
  • 8 bocconcini (mini mozzarella balls), quartered
  • 1/3 cup pitted kalamata olives, halved


In large bowl, toss pasta and artichoke hearts (plus liquid from jar) with remaining ingredients; season. Serve warm or cold. Serves 6.