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Contest-Winning Picnic Pasta Salad

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Felicia Fiocchi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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. It's one of the best picnic salad ideas! —Felicia Fiocchi, Vineland, New Jersey

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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.

    • Watch How to Make Contest-Winning Picnic Pasta Salad

    Test Kitchen Approved

    Contest-Winning Picnic Pasta Salad

    Contest Winner
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    Prep Time 25 min
    Yield 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
    Text Ingredients

    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.

    Nutrition Facts

    3/4 cup: 411 calories, 23g fat (8g saturated fat), 43mg cholesterol, 1156mg sodium, 33g carbohydrate (4g sugars, 4g fiber), 18g protein.

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