Ingredients
1 package (12 ounces) tricolor spiral pasta1 package (10 ounces) refrigerated tricolor tortellini1 jar (7-1/2 ounces) marinated artichoke hearts, undrained1/2 pound fresh broccoli florets (about 1-3/4 cups)12 ounces provolone cheese, cubed12 ounces hard salami, cubed1 medium sweet red pepper, chopped1 medium green pepper, chopped1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cans (2-1/4 ounces each) sliced ripe olives, drained1 medium red onion, chopped4 garlic cloves, minced2 envelopes Italian salad dressing mix
Preparation
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.
