Pantry Pasta Salad recipe
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- 1 (15 ounce) can garbanzo beans, drained 1 (13.75 ounce) can artichoke hearts, drained and diced 1 ½ cups frozen green peas ½ cup diced black olives ½ red onion, diced 1 (16 ounce) package farfalle (bow tie) pasta 1 ½ cups diced queso blanco cheese 1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice) cracked black pepper to taste
Nutrition Info
- 399.1 caloriescarbohydrate: 52.9 gcholesterol: 12 mgfat: 15.3 gfiber: 5.4 gprotein: 14.6 gsaturatedFat: 3.9 gservingSize: -sodium: 1042.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Pantry Pasta Salad
Directions
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Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes, drain.
Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad, add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.