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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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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