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Antipasto Pasta Salad

DIRECTIONS

Cook pasta in large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in large mixing bowl and toss with 1 tbsp olive oil.
In another large mixing bowl, combine capocollo, mozzarella, tomatoes, onion, pickled vegetables and oregano and toss well.
In small bowl, combine vinegar and chicken broth. Whisk in remaining 1 tbsp olive oil. Pour over antipasto mixture and toss. (Salad can be held for a few hours by refrigerating pasta and vegetable mixture in separate airtight containers.)
Before serving, return to room temperature and toss together. Serve at once.