Recipe by ATB
"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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1 (15 ounce) can
garbanzo beans, drained
1 (13.75 ounce) can
artichoke hearts, drained and diced
1 1/2 cups
frozen green peas
diced black olives
red onion, diced
1 (16 ounce) package
farfalle (bow tie) pasta
1 1/2 cups
diced queso blanco cheese
1 (12 ounce) bottle
Italian-style salad dressing (such as Girard's® Olde Venice)
cracked black pepper to taste
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pantry Pasta Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 137
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