Contest-Winning Picnic Pasta Salad

Total Time
Prep/Total Time: 25 min.

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

    Contest-Winning Picnic Pasta Salad

    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

    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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