Antipasto Picnic Salad 1 package (16 ounces) medium pasta shells 2 jars (16 ounces each) giardiniera 1 pound fresh broccoli florets 1/2 pound cubed part-skim mozzarella cheese 1/2 pound hard salami, cubed 1/2 pound deli ham, cubed 2 packages (3-1/2 ounces each) sliced pepperoni, halved 1 large green pepper, cut into chunks 1 can (6 ounces) pitted ripe olives, drained DRESSING: 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons lemon juice Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Antipasto Picnic Salad cont. 1 teaspoon Italian seasoning 1 teaspoon coarsely ground pepper 1/2 teaspoon salt 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. 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. Editor's Note: Giardiniera, a pickled vegetable Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Antipasto Picnic Salad mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store. Yield: 25 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008