Pantry Pasta Salad

Pantry Pasta Salad
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (13.75 ounce) can artichoke hearts, drained and diced
  • 1 1/2 cups frozen green peas
  • 1/2 cup diced black olives
  • 1/2 red onion, diced
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 1/2 cups diced queso blanco cheese
  • 1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
  • cracked black pepper to taste


  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.

04/16/2018
Pantry Pasta Salad, recipe PT15M PT1H 5 455 calories

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