Ingredients for - Pantry Pasta Salad
2.
Artichoke hearts, drained and diced 1 (13.75 ounce) can
4.
Diced black olives ½ cup
7.
Diced queso blanco cheese 1 ½ cups
8.
Italian-style salad dressing (such as Girard's® Olde Venice) 1 (12 ounce) bottle
How to cook deliciously - Pantry Pasta Salad
1 . Stage
Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
2 . Stage
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 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
10
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