Ingredients
- 16 ounces medium pasta shells
- 32 ounces giardiniera, jars
- 1 pound fresh broccoli florets
- ½ pound mozzarella, cubed
- ½ pound hard salami, cubed
- ½ pound deli ham, cubed
- 7 ounces sliced pepperoni, halved
- 1 large green pepper, chunked
- 6 ounces pitted ripe olives, drained
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon ground pepper
- ½ teaspoon salt
Directions
Cook pasta and drain. Drain giardiniera, reserving 3/4 cup of the liquid. In a large bowl, combine the giardiniera, broccoli, cheese, meats, green pepper, and olives. Stir pasta into meat mixture. For dressing, whisk the oil, vinegar, lemon juice, seasoning and reserved giardiniera liquid. Pour over salad. Serves 25, 1 cup each. |