ASIAGO CHEESE-CHICKPEA PASTA SALAD

Asiago Cheese-Chickpea Pasta Salad image

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.

Provided by By Betty Crocker Kitchens

Time 1h25m

Yield 10

Number Of 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

Steps:

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.
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 Facts : Calories 160, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g