Ingredients
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1 (15 ounce) can garbanzo beans, drained
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1 (13.75 ounce) can artichoke hearts, drained and diced
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1 ½ cups frozen green peas
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½ cup diced black olives
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½ red onion, diced
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1 (16 ounce) package farfalle (bow tie) pasta
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1 ½ cups diced queso blanco cheese
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1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
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cracked black pepper to taste
Directions
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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.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 399 | |
% Daily Value * | |
Total Fat 15g | 20% |
Saturated Fat 4g | 20% |
Cholesterol 12mg | 4% |
Sodium 1042mg | 45% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 5g | 19% |
Total Sugars 6g | |
Protein 15g | 29% |
Vitamin C 11mg | 12% |
Calcium 139mg | 11% |
Iron 3mg | 15% |
Potassium 241mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.