Antipasto Picnic Salad

Antipasto Picnic Salad

““This recipe is loved by everyone. Serves a group of people and so tangy and luscious. It’s chunky enough for the kids to take out any ingredient they don’t like.””
Serving: 25 servings (1 cup each). | Prep: 30m | Ready in: 45m

Ingredients:

• 1 package (16 oz.) medium pasta shells
• 2 jars (16 oz. each) giardiniera
• 1 lb. fresh broccoli florets
• 1/2 lb. cubed part-skim mozzarella cheese
• 1/2 lb. hard salami, cubed
• 1/2 lb. deli ham, cubed
• 2 packages (3-1/2 oz. each) sliced pepperoni, halved
• 1 large green pepper, cut into chunks
• 1 can (6 oz.) pitted ripe olives, drained
• DRESSING:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tbsps. lemon juice
• 1 tsp. Italian seasoning
• 1 tsp. coarsely ground pepper
• 1/2 tsp. salt

Direction:

• Base on the package instructions, cook pasta. In the meantime, strain giardiniera, setting aside 3/4 cup liquid. Mix together in a large bowl the olives, green pepper, pepperoni, ham, salami, mozzarella, broccoli, and giardiniera. Strain pasta and wash in cold water; mix into meat mixture.
• To make dressing, mix together in a small bowl the reserved giardiniera liquid, salt, pepper, Italian seasoning, lemon juice, vinegar and oil. Place over

salad and coat by tossing. Place inside the refrigerator until serving time.

Nutrition Information
• Calories: 216 calories
• Total Carbohydrate: 18 g
• Cholesterol: 23 mg
• Total Fat: 12 g
• Fiber: 1 g
• Protein: 10 g
• Sodium: 527 mg



Leave a Reply

Your email address will not be published. Required fields are marked *