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, NJ
START TO FINISH: 25 MIN. • MAKES: 14-16 SERVINGS
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) 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 the 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, chickpeas, 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.