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.
Asiago Cheese-Chickpea Pasta Salad
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 10
- Ingredients 12
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
Instructions
-
Step1Fill 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.
-
Step2Meanwhile, 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
160
Calories
7g
Total Fat
4g
Protein
18g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 290mg
- 12%
- Potassium
- 70mg
- 2%
- 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
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