Name: Pantry Pasta Salad
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Garbanzo beans, drained - 1 (15 ounce) can; Artichoke hearts, drained and diced - 1 (13.75 ounce) can; Frozen green peas - 1 ½ cups; Diced black olives - ½ cup; Red onion, diced - ½; Farfalle (bow tie) pasta - 1 (16 ounce) package; Diced queso blanco cheese - 1 ½ cups; Italian-style salad dressing (such as Girard's® Olde Venice) - 1 (12 ounce) bottle; Cracked black pepper to taste - 1 (12 ounce) bottle

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pantry Pasta Salad

1. Garbanzo beans, drained - 1 (15 ounce) can

2. Artichoke hearts, drained and diced - 1 (13.75 ounce) can

3. Frozen green peas - 1 ½ cups

4. Diced black olives - ½ cup

5. Red onion, diced - ½

6. Farfalle (bow tie) pasta - 1 (16 ounce) package

7. Diced queso blanco cheese - 1 ½ cups

8. Italian-style salad dressing (such as Girard's® Olde Venice) - 1 (12 ounce) bottle

9. Cracked black pepper to taste - 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.