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Pantry Pasta Salad Recipe

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Pantry Pasta Salad Recipe




    Ingredients :

  • 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
  • Methods :

  • Step 1

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

  • Step 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.

  • Step 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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