Asiago Cheese-Chick Pea Pasta Salad

 

1

box (7.75 oz) Betty Crocker® Suddenly Salad® classic salad mix

2

tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)

3

tablespoons oil from sun-dried tomatoes

1/4

cup water

1/4

teaspoon cracked black pepper

1/4

teaspoon crushed red pepper flakes

2

oz Asiago cheese, cut into 1/4-inch cubes (1/2 cup)

3

tablespoons chopped fresh parsley

2

tablespoons finely chopped red onion

1

plum (Roma) tomato, seeded, diced

6

fresh basil leaves, thinly sliced

1

can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed

• 1 Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• 2 Meanwhile, in large bowl, combine Seasoning mix from packet, sun-dried tomatoes and oil, water, black pepper and red pepper flakes. Add remaining ingredients; stir in cooked pasta. Refrigerate at least 1 hour to blend flavors.