Antipasto pasta

Oh, how I love me some Italian food! Mum did an Italian cooking course when we were young, so we got to try a lot of wonderful dishes and it created a love of olives, sun dried tomatoes, basil and much, much more. Fast forward a few years and we have this delicious antipasto pasta as a household staple. It’s quick and easy to put together and a crowd favorite. It can even be served warm or cold, depending on the season. Bing it along to your holiday events or throw it together for a quick and easy dinner. Enjoy!

Love,

Claire. Print

Antipasto pasta

Prep Time 20 minutes Cook Time 15 minutes Total Time 35 minutes Servings 8 Author Claire Bartlett

Ingredients

  • 1 package wholewheat penne pasta
  • 1 Tbsp olive oil
  • 2 small zucchini, halved and sliced
  • 1 cup mixed olives, pitted and chopped
  • 1/4 cup red onion, finely sliced
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup basil, shredded
  • 1 cup feta or mozzarella (optional), cubed
  • 1 cup thin sliced salami ribbons (optional)

Balsamic vinaigrette

  • 1 large garlic clove, crushed
  • 1/2 cup olive oil
  • 4 Tbsp balsamic vinegar
  • Dash agave syrup

Instructions

1. Pasta

  1. Cook pasta according to package directions.

2. Balsamic vinaigrette 

  1. Combine all ingredients in a jar and shake well to combine.

3. Pasta salad

  1. Saute zucchini in a little olive oil.
  2. Combine all ingredients in a large bowl, top with vinaigrette and stir gently to combine.
  3. Try adding freshly cracked pepper and freshly grated parmesan to serve.

Published by Claire Bartlett

Claire is a yogi, plant-based foodie, pilot wife, homeschooling twin mom, ex-pat Aussie living in California! She loves life and all the beauty to be found in it and likes to inspire others to see it too.

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