Contest-Winning Picnic Pasta Salad

• 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

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.

tricolor spiral pasta, tortellini, broccoli, provolone cheese, hard salami, sweet red pepper, green pepper, garbanzo beans, olives, red onion, garlic, italian salad dressing

Taken from www.tasteofhome.com/recipes/contest-winning-picnic-pasta-salad/ (may not work)