Antipasto Picnic Salad

I’m making this for lunch.

Antipasto Picnic Salad
4 ounces medium whole wheat pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
4 oz mozzarella cheese, cubed
4 oz hard salami, cubed
7 oz lean deli ham, cubed
7 oz sliced turkey pepperoni, halved
1 large green pepper, cut into chunks
4 oz sliced ripe olives, drained

DRESSING:

1 TB olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

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. Yield: 8 servings = 263 Calories; 13g Fat (42.7% calories from fat); 17g Protein; 21g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 2370mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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