Muffuletta Pasta Salad

Ingredients

•     1/2 lb. pasta like campanelle, shells, rotini
•     6 oz. pimento-stuffed green olives drained
•     6 oz. kalamata olives pitted & drained
•     6 oz. cocktail onions drained & halved
•     4 oz. pepperoncini drained & sliced
•     1 T. capers drained
•     2 cups giardiniera liquid reserved
•     3 oz. thick sliced genoa salami roughly chopped
•     3 oz. thick sliced ham roughly chopped
•     3 oz. thick sliced mortadella roughly chopped
•     4 oz. thick sliced provolone roughly chopped
•     4 oz. fresh mozzarella balls halved

Instructions

1.     Cook pasta al dente according to package directions. Drain, toss with a little giardiniera liquid or olive oil to prevent sticking, and let cool on the counter.
2.     Toss together all other ingredients in a large bowl. Add pasta and slowly add reserved giardiniera liquid a spoonful at a time to loosen as needed.
3.     Serve at room temp.