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Contest-Winning Picnic Pasta Salad Recipe

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This recipe for Contest-Winning Picnic Pasta Salad, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taste of Home


1 package [12 oz] tricolor spiral pasta
1 package [10 oz] refrigerated tricolor tortellini
1 jar [7 oz] marinated artichoke hearts, undrained
1/2 lb fresh broccoli florets [about 1 cups]
12 oz provolone cheese, cubed
12 oz hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can [15 oz] garbanzo beans or chickpeas, rinsed and drained
2 cans [2 oz each] sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water.
Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic.
Prepare salad dressing according to package directions; pour over salad and toss to coat.
Serve immediately or cover and refrigerate.

Number Of Servings:
Number Of Servings:
14 to 16 servings




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