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Mediterranean Style Pasta Salad

Written By: kittencal on July 5, 2010 No Comment

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Amounts listed are only a guideline, a little more or less will be fine

Giardiniera is a mixture of mild or spicy pickled vegetables and can easily be found in any pickle section of your grocery store

Servings 12

INGREDIENTS:

1 (16 ounce) package medium uncooked pasta shells

2 (16 ounce) jars giardiniera ( reserve 3/4 cup of the liquid from the jar)

1 pound fresh broccoli florets (if desired to slightly soften the broccoli you may lightly blanch for a few minutes in boiling water then immediately transfer into ice water, then drained very well)

1/2 pound cubed part-skim mozzarella cheese or 1-1/2 cups cubed feta cheese

1/2 pound hard salami, cubed

1/2 pound deli ham, cubed

2 (3-1/2 ounces) sliced pepperoni, chopped

1 large green bell pepper, seeded and chopped

1 cup pitted kalamata olives (or use similar brined-cured or one (6 ounce) can pitted ripe olives, drained)

DRESSING:

1/2 cup olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

1/2 to 1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

1 teaspoon fresh ground black pepper

1/2 teaspoon salt (I use seasoned salt)

INSTRUCTIONS:————————————-

Cook pasta according to package directions.

Meanwhile drain giardiniera and reserve 3/4 cup of the liquid.

In a large bowl combine the giardiniera mixture (from the two jars) with broccoli, mozzarella cheese, salami, ham, pepperoni, green pepper and olives (if you are using cubed feta cheese gently mix into salad before serving).

Drain pasta and rinse in cold water; stir into meat mixture.

For dressing, in a small bowl, whisk the oil, vinegar, lemon juice garlic powder, Italian seasoning, pepper, salt and reserved giardiniera liquid; pour over salad and toss to coat.

Season with more salt and pepper if necessary.

Refrigerate until serving (if using feta cheese mix in just before serving).

Posted on recipezazz.com

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