Ingredients
10
10 servings
- •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
Instructions
- Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 399
- Carbohydrate: 53g
- Fat: 15g
- Fiber: 5g
- Protein: 15g
- Sugar: 6g
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