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Antipasto Picnic Salad Recipe

Antipasto Picnic Salad Recipe

Everybody just loves this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Also, it’s chunky enough for the kids to pick out any individual ingredient they might not like! --Michele Larson, Baden, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 15 min. YIELD:25 servings


  • 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


  • 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. Yield: 25 servings (1 cup each).

Nutritional Facts

1 serving (1 cup) equals 216 calories, 12 g fat (4 g saturated fat), 23 mg cholesterol, 527 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.