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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 25 |
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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, itâs chunky enough for the kids to pick out any individual ingredient they might not like! -Michele Larson, Baden, Pennsylvania 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:
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).
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