Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
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 (per serving)
| 399 | Calories |
| 15g | Fat |
| 53g | Carbs |
| 15g | Protein |
