6 oz pasta (Shells, Bow tie, Rotini
1/2 Cup Giardiniera Brine
16 oz Giardiniera vegetables
2 Tablespoons + 1 1/2 teaspoons olive oil
1 tablespoon brown sugar
1 teaspoon Italian seasoning
1/8 teaspoons kosher salt
1 1/2 teaspoons lemon juice
4 oz fresh mozzarella cheese pearls
1/2 Cup rough chopped pepperoni
Directions:
Cook the pasta (El Dente) drain well. In a separate bowl combine the brine, brown sugar, Italian seasoning, salt and lemon juice. Stir until salt is dissolved. Add pasta, mozzarella and mix until all pasta is coated. Add pepperoni and mix again.
Note. : Adjust salt and Italian seasoning to your taste.