Ingredients
3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
1/4
cup red wine vinegar
1
tablespoon finely chopped fresh or 1 teaspoon dried basil leaves
1
tablespoon capers
2
tablespoons olive or vegetable oil
1/4
teaspoon garlic powder
1/2
cup cubed mozzarella cheese (2 ounces)
1/2
cup chopped drained pepperoncini peppers (bottled Italian peppers)
1/4
cup pitted ripe olives, cut in half
1/4
cup sliced pepperoni (about 20 slices)
1
medium red bell pepper, cut into 2x1/4-inch strips
1/2
medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1
package (9 ounces) frozen artichoke hearts, thawed, drained and cut into fourths
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix vinegar, basil, capers, oil and garlic powder. In large glass or plastic bowl, toss pasta, vinegar mixture and remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
