Antipasto Picnic Salad Recipe
- 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
- 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 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. Yield: 25 servings (1 cup each).
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Antipasto Picnic Salad
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"I can't tell you how many times my Italian in-laws have raved about this recipe! It has such a great flavor! It can be a little more on the expensive side to make - but well worth it!"
"Typically in authentic Italian Cooking any "Antipasto" Refered to a smaller, lighter food eaten before the main course. A salad or appetizer if you prefer to call it. An antipasto on the menu was a sign of prosperity, because of the fact that it was lighter and less fufilling than pasta, breads, large cuts of meat and so on. To Have an "antipasto" salad with Pasta in it is a complete condriticion to the original definition of the food. Other than that the dish itself seems very nice and I respect the combination of ingredients."
"For those who didn't like the pickled vege mix you could chop up an equal mix of carrots, celery, cauliflower, and sweet onion and marinate with the dressing"
"This is absolutely out of this world and very close to a main dish. I made half the recipe and substituted 8 oz Kalamata olives for the ripe olives. For the dressing, I reserved 2 z of the giardiniera liquid, 2 oz of the Kalamata liquid and 6 oz Zesty Italian Dressing. The Kalamata olives and liquid gave it it that extra kick. I served it at a Senior Luncheon and everyone begged for the recipe. I use the HOT giardiniera when I make it for my family."