no comments

Antipasto Salad

This recipe calls for Giardiniera which is essentially pickled vegetables in a vinegar or oil sauce. It comes in hot or mild versions and with various vegetables. Select your favorite kind for this recipe.



16 ounce package of pasta shells

Vegetable & Meat Medley

32 ounces of giardiniera (hot or mild)

1 pound of fresh broccoli

½ pound of mozzarella cheese, cubed

½ pound of hard salami, cubed

½ pound of deli style ham

7 ounces of sliced pepperoni, halved

1 large green pepper, chopped

6 ounces of ripe olives, drained




½ cup of extra virgin olive oil

¼ cup of red wine vinegar

2 Tablespoons of lemon juice

1 teaspoon of Italian seasoning

1 teaspoon of black pepper

½ teaspoon spoon of salt

¾ cup of the liquid from the above jar of Giardiniera



Cook pasta according to the package directions. Rinse and drain.

Reserve ¾ cup of the Giardiniera liquid for the dressing and drain the rest.

Combine the ingredients of the vegetable & meat medley and then mix in the cooked pasta.

In a small bowl, using a whisk, mix together the dressing. Pour over the salad and toss to coat evenly. Cover and store in the refrigerator until ready to serve.