Ingredients
2 cups penne, bow-tie or other short pasta 1 (16-ounce) jar or 2 cups imported giardiniera in vinegar 4 ounces salami, chopped 4 ounces provolone or mozzarella, cubed 1/4 cup extra-virgin olive oilDescription
Prepare Pasta According To Package Directions. Rinse Under Cold Water And Drain Well. Set A Colander Over A Bowl, Drain Vinegar From Giardiniera And Reserve. Cut Large Vegetables Into Bite-size Pieces. In A Large Serving Bowl, Combine Chopped Vegetables,
Evening Edge
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter