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Pantry Pasta Salad
Pantry Pasta Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Italian-inspired pasta salad with artichoke hearts, garbanzo beans, green peas, and cheese.
Ingredients:
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (13.75 ounce) can artichoke hearts, drained and diced
  • 1.5 cups frozen green peas
  • 0.5 cup diced black olives
  • 0.5 red onion, diced
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1.5 cups diced queso blanco cheese
  • 1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
  • cracked black pepper to taste
Instructions:
  • Toss together garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a spacious salad bowl.
  • 1. Bring a large pot of salted water to a boil. Cook the bow tie pasta for about 12 minutes, stirring occasionally, until al dente; drain.
  • Combine the pasta with the warm garbanzo bean mixture. Gently mix in the queso blanco cheese, Italian dressing, and toss until well coated. Season with cracked black pepper to taste. Set the salad aside for 5 minutes to allow the peas to thaw and flavors to blend.

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