Salad: Antipasta Picnic

By Karen-9

From Taste of Homes Cookbook

Ingredients

• Dressing:
• 1 pkg. (16 oz.) medium pasta shells
• 2 jars (16 oz. each) giardiniera (pickled vegetable mixture found near pickles in grocery)
• (drain, but reserve 3/4 cup of liquid for the dressing)
• 1 lb. fresh broccoli florets
• 1/2 lb. cubed part skim mozzarella cheese
• 1/2 lb. cubed hard salami
• 1/2 lb. cubed deli ham
• 2 pkgs. (3-1/2 oz. each) sliced pepperoni, cut in half
• 1 large green pepper, cut into chunks
• 1 can (6 oz.) pitted ripe olives, drained
• Grape tomatoes, if desired
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbls. lemon juice
• 1 teas. Italian dressing seasoning mix
• 1 teas. Pepper
• 1/2 teas. Salt
• 3/4 cup reserved liquid from the giardiniera

Preparation

Step 1

Cook pasta according to package directions. Rinse with cold water. Drain.
Drain giardiniera (reserve ¾ cup liquid).
Put giardinier in very large bowl. Add broccoli, cheese, meats, green pepper and olives.
Stir pasta into mixture.

In small bowl, whisk dressing ingredients. Pour over salad, toss to coat. Refrigerate until time to serve.