Ingredients
1 package (16 ounces) medium pasta shells2 jars (16 ounces each) giardiniera1 pound fresh broccoli florets1/2 pound cubed part-skim mozzarella cheese1/2 pound hard salami, cubed1/2 pound deli ham, cubed2 packages (3-1/2 ounces each) sliced pepperoni, halved1 large green pepper, cut into chunks1 can (6 ounces) pitted ripe olives, drainedDRESSING:1/2 cup olive oil1/4 cup red wine vinegar2 tablespoons lemon juice1 teaspoon Italian seasoning1 teaspoon coarsely ground pepper1/2 teaspoon salt
Preparation
Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the 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.
