With a tempting blend of meats, veggies and pasta for your tailgate, how can you go wrong? The recipe comes together quickly, serves a crowd and tastes as good at room temperature as it does cold. If you’re expecting a smaller group, simply halve the recipe to accommodate the number of guests.
—MICHELE LARSON BADEN, PA
PREP: 30 MIN. • COOK: 15 MIN. • MAKES: 25 SERVINGS (1 CUP EACH)
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
DRESSING
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 the giardiniera, reserving 3/4 cup liquid. In a large bowl, combine the giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture.
2. 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.
NOTE Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store.