Contest-Winning Picnic Pasta Salad Recipe
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta.
-Felicia Fiocchi, Vineland, New Jersey
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 4 garlic cloves minced
- 1 medium green pepper chopped
- 1 medium red onion chopped
- 1 can (15 ounces) garbanzo beans or chickpeas rinsed and drained
- 1 medium sweet red pepper chopped
- 2 envelopes italian salad dressing mix
- 2 cans (2-1/4 ounces each) sliced ripe olives drained
- 1 package (12 ounces) tricolor spiral pasta
- 1 package (10 ounces) refrigerated tricolor tortellini
- 1 jar (7-1/2 ounces) marinated artichoke hearts undrained
- 1/2 pound fresh broccoli florets (about 1-3/4 cups)
- 12 ounces provolone cheese cubed
- 12 ounces hard salami cubed
- Carbohydrate 2.83298328337714 g
- Cholesterol 35.9633950182857 mg
- Fat 14.7144662044629 g
- Fiber 0.474571427447455 g
- Protein 12.0008759928229 g
- Saturated Fat 7.05039344423543 g
- Serving Size 1 1 -16 serving (91g)
- Sodium 763.090180928 mg
- Sugar 2.35841185592969 g
- Trans Fat 0.867260101345716 g
- Calories 193 calories
Directions 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. Yield: 14-16 servings. Originally published as Picnic Pasta Salad in Taste of Home June/July 2003, p29 Print Add to Recipe Box Email a Friend
