Picnic Pasta Salad

8 oz. tri-color spiral pasta
7 oz. marinated artichoke hearts, undrained
2 cups fresh broccoli florets, cut into bite size pieces
12 oz. provolone cheese, cubed
12 oz. Swiss Meats Italian Salami, cubed
1 medium red pepper, chopped
1 medium orange pepper, chopped
15 oz. Garbanzo beans or chickpeas, rinsed and drained
4 oz. ripe olives, sliced and drained
1 medium red onion, diced
2 cloves garlic, minced
1 evelope Italian salad dressing mix
salt and pepper

Cook spiral pasta 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 ac-cording to package directions: pour over salad and toss to coat, salt and pepper to taste. Serve immediately or refrigerate.

Makes 7 - 8 servings.

Note: To make this salad gluten free use brown rice noodles.

From the Swiss Family Recipe Archives


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