Pantry Pasta Salad

Pantry Pasta Salad


1. Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.

2. 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.

3. 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.

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Nutrition

Ingredients