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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
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

Printed from tasteofhome.com Jul 25, 2008

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Antipasto Picnic Salad cont.

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 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.