Cook the Pasta: Bring a large pot of salted water to a boil. Add the tricolor spiral pasta and refrigerated tortellini, cooking according to package directions. Drain and rinse under cold water to stop the cooking process.

Combine the Ingredients: In a large mixing bowl, gently fold together the cooked pasta, marinated artichoke hearts, fresh broccoli, provolone cheese, hard salami, sweet and green peppers, garbanzo beans, sliced olives, red onion, and minced garlic.

Prepare the Dressing: Following the package instructions, mix the Italian salad dressing. Drizzle it over the pasta mixture and toss gently to ensure everything is evenly coated.

Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.