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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
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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 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.
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