How to Make Pantry Pasta Salad - A Step-by-Step Guide

When you're in need of a quick and easy meal, pantry pasta salad is the perfect solution. This dish is not only convenient but also incredibly versatile, allowing you to use whatever ingredients you have on hand. Whether it's a last-minute dinner or a potluck contribution, this recipe is sure to become a go-to favorite.

The beauty of pantry pasta salad is that it can be customized to fit your tastes and dietary restrictions. If you're a meat lover, you can add in some grilled chicken ...

Read more

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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 5 mins
  • Total Time: 35 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    399 cal.

    • Total Fat: 15g
    • Saturated Fat: 4g
    • Cholesterol: 12mg
    • Sodium: 1042mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 15g
    • Vitamin C: 11mg
    • Calcium: 139mg
    • Iron: 3mg
    • Potassium: 241mg