Antipasto Picnic Salad - cooking recipe

Ingredients

4 ounces medium whole wheat pasta shells
2 (16 ounce) jars giardiniera
1 lb fresh broccoli florets
4 ounces mozzarella cheese, cubed
4 ounces hard salami, cubed
7 ounces lean deli ham, cubed
3 ounces sliced turkey pepperoni, halved
1 large green pepper, cut into chunks
4 ounces sliced ripe olives, drained
DRESSING
1 tablespoon olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon italian seasoning
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon salt

Preparation

Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid.
In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving.