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
Preparation
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.
