Pantry Pasta Salad

european italian side main savory umami medium fast

Prep

20 min

Cook

19 min

Total

39 min

Ingredients (9)

1 (15 ounce) can garbanzo beans, drained g

1 (13.75 ounce) can artichoke hearts, drained and diced g

1 ½ cups frozen green peas g

½ cup diced black olives g

½ red onion, diced g

1 (16 ounce) package farfalle (bow tie) pasta g

1 ½ cups diced queso blanco cheese g

1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice) g

cracked black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.