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Picnic Pasta Salad

By

From Betty
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Rate this recipe 4.7/5 (20 Votes)

Ingredients

  • 1 package (12 ounces) tricolor spiral pasta
  • 1 package (10 ounces) refrigerated tricolor tortellini
  • 1 jar (7 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
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cans (2 1/4 ounces each) sliced ripe olives drained
  • 1 medium red onion chopped
  • 4 garlic cloves, minced
  • 2 envelopes Italian salad dressing mix

Details

Adapted from mytaste.com

Preparation

Step 1

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in 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 refrigerate.

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