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Asiago Cheese-Chickpea Pasta Salad

Prep 25 min
Total 1 hr 25 min
Servings 10

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. MORE+ LESS-

By Betty Crocker Kitchens

December 26, 2014

Ingredients

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

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

tablespoons oil from sun-dried tomatoes

1/4

cup water

1/4

teaspoon cracked black pepper

1/4

teaspoon crushed red pepper flakes

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

tablespoons chopped fresh parsley

tablespoons finely chopped red onion

plum (Roma) tomato, seeded, diced

fresh basil leaves, thinly sliced

can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

Steps

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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.