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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

Read Reviews (23)
4.92 23
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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

Ingredients

  • 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

Directions

  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(23)

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed May. 3, 2014

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

MY REVIEW
Reviewed May. 1, 2014

butterfly 4183 you changed the recipe almost entirely, no one cares just submit your own recipe are you kidding? get a life the author doesn't need a lecture, i am a seasoned cook and don't need a lecture from you either this a five star *****

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