Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.55 Kcal (425 kJ) | ||
| Calories from fat | 58.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Cholesterol | 12.56mg | 4% | |
| Sodium | 340.9mg | 14% | |
| Potassium | 81.25mg | 2% | |
| Total Carbs | 5.9g | 2% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 1.61g | 6% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 2.8mg | 16% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 152.78 Kcal (640 kJ) | ||
| Calories from fat | 88.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 10% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 4% | |
| Sodium | 512.87mg | 14% | |
| Potassium | 122.23mg | 2% | |
| Total Carbs | 8.88g | 2% | |
| Sugars | 2.81g | 7% | |
| Dietary Fiber | 2.42g | 6% | |
| Protein | 7.65g | 10% | |
| Vitamin C | 6.4mg | 7% | |
| Iron | 4.3mg | 16% | |
| Calcium | 206mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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