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Contest-Winning Picnic Pasta Salad

 Contest-Winning Picnic Pasta Salad
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
14-16 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.