This is a quick and delicious recipe from staples in my pantry. It is a hearty pasta salad great as a main dish or side and is perfect for potlucks or anytime you are in a pinch for time. You can't go wrong with this recipe. In season (and on hand) cherry tomatoes would be an excellent addition, as would fresh herbs from your garden. Any cheese would work and diced salami or browned pancetta would be great in here. Be careful not to over-salt your water. The artichokes, olives, dressing, and cheese add lots of salty goodness.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.

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  • 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

399 calories; protein 14.6g 29% DV; carbohydrates 52.9g 17% DV; fat 15.3g 24% DV; cholesterol 12mg 4% DV; sodium 1042.3mg 42% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/21/2014
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! Read More
(2)