This is an easy dish that uses ingredients I always have in my cupboard. It is a hearty pasta salad that works well as a main dish or a side dish and is ideal for potlucks or any other occasion if you’re short on time. With this recipe, you can’t go wrong. Cherry tomatoes would be a great addition if they are in season (and available), as would fresh herbs from your garden. Any type of cheese will do, and sliced salami or browned pancetta would both be excellent additions. Be careful not to salt your water excessively. Lots of salty goodness is added by the cheese, artichokes, olives, dressing, and cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
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.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 1042 mg |
| Sugars | 6 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is as good as the ingredients in your cupboard. I made it with penne pasta, sun dried tomatoes, artichoke hearts and olives from the pantry. I threw in some arugula and basil from the garden. Tossed it with homemade Italian vinaigrette and topped it with 1/2 cup feta. Yum!