Warm Antipasto Penne Toss

This hearty veggie-packed pasta is a great way to stretch 1 cup of pepperoni into a satisfying, budget-friendly dinner for four.


4 servings

Total Time

Cook Time


  • 8 oz. ziti pasta
  • 1 c. diced pepperoni (4 oz.)
  • 1 zucchini (8 oz.) cut into 1/4"-thick slices
  • 2 c. cherry tomatoes halved
  • 1/4 c. pesto sauce
  • 1/4 c. olive oil & vinegar salad dressing
  • 1/2 c. shredded Parmesan cheese
  • 1/2 c. fresh basil leaves


Cook pasta according to package directions; drain, reserving 1/4 cup cooking water. Meanwhile, in 12" nonstick skillet over medium heat, cook pepperoni, stirring occasionally, 4–5 min., until lightly browned. With slotted spoon, transfer to large bowl; reserve.

In drippings in skillet, cook zucchini, turning, 2–4 min. per side, until browned and crisp-tender; add to pepperoni in bowl with pasta, tomatoes, pesto, dressing and reserved cooking water; toss well. Top with cheese and basil.

This recipe originally appeared in our print magazine.

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