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Asiago Cheese-Chickpea Pasta Salad

 2 Ratings
2 Comments
  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 10
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Enjoy this Asiago cheese based pasta salad recipe that’s made easily using Betty Crocker™ Suddenly Salad™ classic salad mix and Progresso™ chickpeas - perect for dinner.

Ingredients

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™ chickpeas (garbanzo beans), drained, rinsed

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
290mg
12%
Total Carbohydrate
18g
6%
Dietary Fiber
1g
4%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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