Sides (Asiago Cheese-Chick Pea Pasta Salad)

By chefbobby

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® chick peas (garbanzo beans), drained, rinsed

Preparation

Step 1

1) 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.

2) 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.