Pantry Pasta Salad

Name: Pantry Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 10

Author : ATB

Ingredients

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1 (15 ounce) can garbanzo beans, drained1 (13.75 ounce) can artichoke hearts, drained and diced1 ½ cups frozen green peas½ cup diced black olives½ red onion, diced1 (16 ounce) package farfalle (bow tie) pasta1 ½ cups diced queso blanco cheese1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)cracked black pepper to taste

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Instructions

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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.