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Antipasto Picnic Salad

Everybody just loves this tempting antipasto salad full 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.
  • Makes
    25 servings (1 cup each)

Ingredients

  • 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

Directions

  • 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 mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.
Nutrition Facts
1 cup: 216 calories, 12g fat (4g saturated fat), 23mg cholesterol, 527mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 10g protein.

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Reviews

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Average Rating:
  • kkeller100
    Jun 5, 2020

    My family loves this salad. Been making it for years.

  • Summersh
    Aug 27, 2016

    Everyone wants to know this recipe, when I take it to potlucks. I do plan on trying the hot giardiniera next time.

  • RenaGam
    Apr 1, 2015

    This is my new go to pasta salad. Love it!

  • csgill
    Sep 13, 2014

    Love it!!!!

  • erincaye
    Oct 13, 2013

    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!

  • PanicPasta
    Oct 10, 2013

    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.

  • Bakeandbakemore
    Sep 9, 2013

    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

  • Sunnysnow
    Nov 14, 2012

    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.

  • katlaydee3
    Oct 21, 2012

    Delicious! I think this is the best pasta salad I've ever had. This was also the first time I tried giardiniera and I loved it. Also, like a lot of other people on here, I only made half of the recipe and it was more than enough.

  • katlaydee3
    Oct 21, 2012

    Delicious! I think this is the best pasta salad I've ever had. This was also the first time I tried giardiniera and I loved it. Also, like a lot of other people on here, I only made half of the recipe and it was more than enough.