Antipasto Picnic Salad Recipe

Name: Antipasto Picnic Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 1 pound pasta shells; 1 (16 ounce) jar giardiniera; 2 cups chopped fresh broccoli florets; 8 ounces fresh mozzarella pearls; 4 ounces thinly sliced hard salami; 4 ounces thinly sliced deli ham; 4 ounces pepperoni slices; 1 cup chopped green bell pepper; 1/2 cup pitted Kalamata olives; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 teaspoon Italian seasoning; 1/2 teaspoon black pepper; 1/2 teaspoon salt

This vibrant Antipasto Picnic Salad is bursting with fresh flavors and textures! Perfect for a light lunch, potluck, or picnic, this recipe features a zesty homemade dressing that takes it to the next level. Imagine creamy mozzarella, savory salami and pepperoni, crunchy giardiniera, and perfectly cooked pasta all tossed together in a refreshing, tangy vinaigrette. Get ready for the most delicious salad you've ever tasted!

Prep Time 20 mins

Cook Time 15 mins

Calories 224.1 kcal

Protein 30g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Antipasto Picnic Salad

1 pound pasta shells
1 (16 ounce) jar giardiniera
2 cups chopped fresh broccoli florets
8 ounces fresh mozzarella pearls
4 ounces thinly sliced hard salami
4 ounces thinly sliced deli ham
4 ounces pepperoni slices
1 cup chopped green bell pepper
1/2 cup pitted Kalamata olives
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt

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How to Make Antipasto Picnic Salad

Cook 1 pound pasta according to package directions. Drain and rinse under cold water; set aside.
While pasta cooks, drain one 16-ounce jar of giardiniera, reserving 3/4 cup of the liquid.
In a large bowl, combine the drained giardiniera, 2 cups chopped broccoli florets, 8 ounces fresh mozzarella pearls (or 1 cup cubed mozzarella), 4 ounces thinly sliced salami, 4 ounces thinly sliced ham, 4 ounces pepperoni slices, 1 cup chopped green bell pepper, and 1/2 cup pitted Kalamata olives.
Add the cooked pasta to the bowl with the meat and vegetable mixture.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and the reserved 3/4 cup giardiniera liquid.
Pour the dressing over the salad and toss gently to coat.
Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

Fat

19g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Salads Pasta Vegetables American Easy European Potluck Dinner Party Picnic Romantic Italian Salad Dressings Midwestern Meat Pasta Rice And Grains Pasta Shells Broccoli Taste Mood To Go Presentation Served Cold 3 Steps Or Less