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.