Ingredients

• 2 quarts of Zoës Kitchen pasta salad
• 6 oz. Genova salami
• 6 oz. mortadella
• 2 Tbsp. extra virgin olive oil (EVOO)
• 8 oz. drained pickled artichokes
• 8-10 oz. drained giardiniera
• 4-6 oz. fresh mozzarella

Directions
1. Slice deli meats and fresh mozzarella into ½ inch cubes.
2. In a mixing bowl, add Zoës Kitchen pasta salad, sliced deli meats, artichokes, giardiniera and mozzarella.
3. Drizzle EVOO over mixture and toss together.
4. Place in dish of choice, drizzle with a little EVOO and serve.