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Picnic Pasta Salad

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
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

Printed from tasteofhome.com Jul 9, 2008

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Picnic Pasta Salad cont.

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.