- 1 (15 ounce) can garbanzo beans, drained
- 1 (13.75 ounce) can artichoke hearts, drained and diced
- 1 1/2 cups frozen green peas
- 1/2 cup diced black olives
- 1/2 red onion, diced
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 1/2 cups diced queso blanco cheese
- 1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
- cracked black pepper to taste
- 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.