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Pantry Pasta Salad
Indian salads with dressing recipes :
Recipe Summary Pantry Pasta Salad
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.Ingredients | Restaurant Green Salad Indian
1 (15 ounce) can garbanzo beans, drained
1 (13.75 ounce) can artichoke hearts, drained and diced
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.
Info | Restaurant Green Salad Indian
prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
10
Yield:
10 servings
TAG : Pantry Pasta Salad
Salad, Pasta Salad Recipes, Italian Pasta Salad Recipes,
