Contest-Winning Picnic Pasta Salad Recipe

5 28 30
Contest-Winning Picnic Pasta Salad Recipe
Contest-Winning Picnic Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Picnic Pasta Salad Recipe

Read Reviews
5 28 30
Publisher Photo
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
MAKES:
14-16 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
14-16 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.

Test Kitchen Tips
  • This salad has so many goodies you don't have to dig to find them. But you can stretch the recipe (and save some moolah) by cooking another 12-ounce package of tricolor spiral pasta and drizzling it with olive oil before adding it to the salad.
  • Don't be afraid to make this ahead of time. The flavors actually improve overnight.
  • Originally published as Picnic Pasta Salad in Taste of Home June/July 2003, p29

    • 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.

    Test Kitchen Tips
  • This salad has so many goodies you don't have to dig to find them. But you can stretch the recipe (and save some moolah) by cooking another 12-ounce package of tricolor spiral pasta and drizzling it with olive oil before adding it to the salad.
  • Don't be afraid to make this ahead of time. The flavors actually improve overnight.
  • Originally published as Picnic Pasta Salad in Taste of Home June/July 2003, p29

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    Reviews forContest-Winning Picnic Pasta Salad

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    MY REVIEW
    Barbara User ID: 9313567 277554
    Reviewed Nov. 10, 2017

    "Took second place with this dish at our community picnic"

    MY REVIEW
    HEXA User ID: 7635575 264684
    Reviewed Apr. 15, 2017

    "Great recipe! Perfect when you're tired of making the same old potato or macaroni salads. Lots of great flavours that mingle well. Even more delicious as leftovers the next day"

    MY REVIEW
    dolo12 User ID: 2379137 252010
    Reviewed Jul. 30, 2016

    "This is my idea of a pasta salad! Great ingredient to pasta ratio."

    MY REVIEW
    amehart User ID: 1464390 248330
    Reviewed May. 17, 2016

    "LOVED this salad and it made a huge amount. Which everyone loved so they could have some the next day. Big hit at my father's 90th birthday celebration!"

    MY REVIEW
    runnermomto4 User ID: 8190420 234896
    Reviewed Oct. 13, 2015

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

    MY REVIEW
    Aquarelle User ID: 985301 128661
    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
    cherylrein User ID: 2921847 93696
    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
    jandonato67 User ID: 7815568 54987
    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
    gaschoenecker User ID: 6561894 205579
    Reviewed May. 3, 2014

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

    MY REVIEW
    palanya User ID: 7398629 48285
    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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