Time 25m Yield 16 servings. Number Of Ingredients 13 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.
Time 2h30m Yield 8 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water to cool. Mix tomato sauce, Italian dressing, basil, and oregano together in a large bowl. Add pasta, tomatoes, cucumber, olives, and red onion; toss. Cover and refrigerate until thoroughly chilled, about 2 hours.
Time 20m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking. Cook pasta until al dente. Rinse with cold water and drain. Toss pasta with chopped vegetables. Mix first 5 ingredients of dressing, and slowly whisk in oil. Season with salt and pepper to taste. Toss dressing with pasta and vegetables. Chill until ready to serve.
Time 3h45m Yield 8 Number Of Ingredients 22 Steps:
Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse. Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes. Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well. Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
