Ingredients for Antipasto Picnic Salad
- Whole Wheat Pasta Shells
- 1 16-ounce jar giardiniera
- Fresh Broccoli Florets
- Mozzarella Cheese
- Hard Salami
- Deli Ham
- Turkey Pepperoni
- 1 cup chopped green bell pepper
- Sliced Ripe Olives
- Olive Oil
- Red Wine Vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- Fresh Coarse Ground Black Pepper
- 1/2 teaspoon salt
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!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
2g
Fat
19g
Carbs
5g