Andrew Kings Pasta Salad

🥘 Ingredients

• salt
• Farfalle (bow tie) pasta 1 box
• black olives 1 12-oz can
• garbanzo beans 1 12-oz can
• mozzarella pearls 1 package
• cherry tomatoes 1 container
• marinated artichoke hearts ½ jar
• sliced pepperoncinis ½ jar
• red onion (optional) ½
• bell pepper (optional) 1
• Light Olive Garden Dressing 16 oz
• basil leaves 10
• shredded Parmesan
• sea salt
• fine black pepper

1. 1

   Bring a large pot of heavily salt ed water to boil. Boil Farfalle (bow tie) pasta until slightly shy of al dente. Drain well and let it cool to room temperature naturally without rinsing, tossing occasionally to prevent sticking, 30 minutes .
2. 2

   In a large bowl , combine the cooled pasta, drained black olives , drained and rinsed garbanzo beans , mozzarella pearls , and cherry tomatoes .
3. 3

   Add the marinated artichoke hearts and sliced pepperoncinis .
4. 4

   Add the finely chopped red onion (optional) and chopped bell pepper (optional) if using.
5. 5

   Pour the Light Olive Garden Dressing over the salad and toss to coat. Let it sit to meld flavors.
6. 6

   Tear in the basil leaves , sprinkle over the shredded Parmesan , and season with sea salt and fine black pepper to taste just before serving, ideally at room temperature.