1 package (12 oz.) tricolor spiral pasta
1 package (10 oz.) refrigerated tricolor tortellini
1 jar (7 oz.) marinated artichoke hearts, undrained
1/2 lb. fresh broccoli florets (about 1-3/4 cups)
12 oz. provolone cheese, cubed
12 oz. hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 oz. each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

(Note: I made this once and it is VERY good, but I added up what I spent for ingredients and it came to around $20! So, be prepared to spend some $$ :)

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 refrigerate.

Serves 6+