Antipasto Picnic Salad Recipe

Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store

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Ingredients

  • 1 cup medium pasta shells
  • 2 jars (16 ounces each) giardiniera
  • 1 lb fresh broccoli florets
  • 1/2 lb cubed part-skim mozzarella cheese
  • 1/2 lb hard salami, cubed
  • 1/2 lb deli ham, cubed
  • 2 packages (3-1/2 ounces each) sliced pepperoni, halved
  • 1 large green pepper, cut into chunks
  • 1 can (6 oz) pitted ripe olives, drained
  • 1/2 cup olive oil (DRESSING)
  • 1/4 cup red wine vinegar (DRESSING)
  • 2 Tbsp lemon juice
  • 1 tsp italian seasoning
  • 1 tsp coarsely ground pepper
  • 1/2 tsp salt

Instructions

1

Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.

2

For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.

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Aug 2011 Added