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Contest-Winning Picnic Pasta Salad Recipe
Contest-Winning Picnic Pasta Salad Recipe photo by Taste of Home

Contest-Winning Picnic Pasta Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:14-16 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 14-16 servings


  • 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


  1. 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.
  2. 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

Reviews for Contest-Winning Picnic Pasta Salad

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Reviewed Oct. 13, 2015

"Delicious! Holds up really well for a picnic and everyone loved it!"

Reviewed Jul. 4, 2014

"I took a bowl of this to a family potluck get-together today. I made just a few changes: forgot to buy broccoli, so omitted it, added some siced green stuffed olives, used a 7-oz. box of dried tortellini, subbed green onions for the red onion, and left the garlic out. It was still very good! There is a little left over (there was a LOT of food), but it won't last long around here as my daughter and I just love this."

Reviewed Jun. 2, 2014

"I have made this recipe for years, as it appeared in a Taste of Home issue previously. We love it. And it makes a large salad for a big group. In fact, I'm getting hungry for it just reading about it!"

Reviewed May. 22, 2014

"Awesome salad and a great big thanks for all that contributed optional derivatives. For those of you that are chefs by trade or are diy's , we value your input and optional suggestions. They're always welcome. As you know all families have different tastes and preferences."

Reviewed May. 3, 2014

"This is an amazing salad, just a little expensive to be economical. Taste is really great!"

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