Summertime is the season for picnics and your family will love this tempting blend of meats, veggies and pasta. It goes together in no time, serves a crowd and tastes as delicious at room temperature as it does cold. Plus, you don't have to worry about it spoiling before the picnic is over because there is no mayonnaise.
1 package (16 ounces) medium pasta shells, conchiglie, radiatore, fusilli, or farfalle pasta
2 jars (16 ounces each) giardiniera, drained reserving 3/4 cup liquid
1 jar (32 ounces) giardiniera drained reserving 3/4 cup liquid
1 pound fresh broccoli florets, rinsed and ends trimmed
8 ounces mozzarella cheese, cubed
8 ounces small mozzarella balls
8 ounces dry salami, sliced and halved
6-8 ounces cubed ham
2 packages (3-1/2 ounces each) sliced pepperoni, halved
1 large red, orange, or yellow bell pepper, diced
8 ounces pitted kalamata or black olives, halved or sliced
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Note: I like to use the bite-size dry salami nuggets so I don't have to cut them in half.
Note: Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can usually be found in pickle section of your grocery store. If you cannot find it, you can omit it.