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Dinner Tonight - Summer Antipasto Salad

We are making Summer Antipasto Salad on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.


  • 1 package (16 ounces) medium pasta shells

  • 2 jars (16 ounces each) giardiniera

  • 1 pound fresh broccoli florets

  • 1/2 pound cubed part-skim mozzarella cheese

  • 1/2 pound hard salami, cubed

  • 1/2 pound deli ham, cubed

  • 2 packages (3-1/2 ounces each) sliced pepperoni, halved

  • 1 large green pepper, cut into chunks

  • 1 can (6 ounces) pitted ripe olives, drained


  • 1/2 cup 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


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

  2. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives.

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

  4. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid.

  5. Pour dressing over salad and toss to coat.

  6. Refrigerate until serving.

Serving Size: 1 cup
Calories: 216
Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 23 mg
Sodium: 527 mg
Total Carbohydrate: 18 g
Dietary Fiber: 1 g
Protein: 10 g

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