This is the perfect summertime pasta salad, filled with giardiniera – a condiment made of pickled and marinated vegetables – along with iceberg lettuce, cold cuts, mozzarella pearls, and more. It is incredibly flavorful and you’ll keep wanting more!
Giardiniera Pasta Salad
Ingredients
- 16 oz Short pasta cooked, drained, and cooled
- ½ lb Giardiniera drained, if necessary
- ½ cup Mayonnaise
- ¼ lb Mortadella diced
- ¼ lb Salami diced
- ½ cup Dill pickles roughly chopped
- ⅓ cup Banana Peppers sliced
- ½ cup Mozzarella pearls
- 2 cups Iceberg lettuce shredded
- ¼ cup Olive oil
- 2 tbsp Red wine vinegar
- Kosher salt to taste
- Black pepper to taste
Instructions
- In a large mixing bowl, combine the giardiniera with mayonnaise, dill pickles, and banana peppers. Stir until this is fully combined, then add red wine vinegar and olive oil. Mix again until fully combined.
- To this bowl, add the cooked and drained pasta, then carefully fold it in with the other ingredients until the pasta is fully coated. Add the iceberg lettuce, diced salami, diced mortadella, and mozzarella pearls. Mix gently until evenly dispersed.
- Taste and season with salt and pepper to your liking, keeping in mind that many of the ingredients are very salty already. Mix to combine once more.
- Store in the fridge and serve chilled.
