Antipasto Picnic Salad

• 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

1. Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid.
2. 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.
3. 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.

whole wheat pasta shells, jars giardiniera, fresh broccoli florets, mozzarella cheese, hard salami, turkey pepperoni, green pepper, ripe olives, dressing, olive oil, red wine vinegar, lemon juice, italian seasoning, fresh coarse ground black pepper, salt

Taken from www.food.com/recipe/antipasto-picnic-salad-358387 (may not work)