Crowd Pleaser Pasta Salad Food

CONTEST-WINNING PICNIC PASTA SALAD

Contest-Winning Picnic Pasta Salad image

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

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

* CROWD PLEASER PASTA SALAD *

* Crowd Pleaser Pasta Salad * image

Always a winner-everyone asks for the recipe---it's sooo easy!! My twin sister made this pasta at every event and it serves plenty and is a very simple recipe and a big hit!

Provided by anonymous

Categories Brunch

Time 30m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs bow tie pasta, cooked (Important-rinse with cold water after drained)
15 cherry tomatoes, cut in half (or more)
1 orange bell pepper, cut in tiny pieces
yellow bell pepper, cut in tiny pieces
cheese, cut in cubes (ex hot pepper jack and colby or montery jack)
sliced cucumber, halved
1 (1 ounce) packet ranch dressing mix (Total of 2 envelopes-NOT dip, listed again below)
2/3 ounce Italian salad dressing mix (Total of 2 envelopes-dry listed again below)
1 ounce ranch dressing mix
2/3 ounce Italian salad dressing mix
3 tablespoons water
1/2 cup oil
1/4 cup vinegar (per instructions on italian packet)
3 tablespoons water
1/2 cup oil
1/4 cup vinegar (per instructions on italian packet)

Steps:

In a bowl add drained pasta, tomatoes, peppers, cheese and cucumbers.
In carafe mix 1 italian dressing packets prepared as directed-with 3 Tablespoons water and 1/2 cup oil.
Add to carafe, 1 packet of dry ranch dressing (NOT DIP)and add to pasta salad.
Put in refrigerator overnight, salad will be dry when you take out the next morning. Add another italian dressing packet prepared as directed and 1 ranch dressing packet to bowl.

Nutrition Facts : Calories 368.5, Fat 17.3, SaturatedFat 2.6, Cholesterol 51.1, Sodium 14.1, Carbohydrate 44.5, Fiber 2.4, Sugar 1.9, Protein 8.8

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