Life has been rich and full this past week. We cared for our soon-to-be 2-year-old grandson twice this week, on Tuesday and again today while our daughter visited her doctor for her 13-week pregnancy checkup. Yes, we will be grandparents again next March ♥. Today, before our daughter left for her appointment, she joined me for lunch and I made this pasta salad which is loaded with wonderful ingredients.
Chickpeas and freshly grated Parmesan for protein, with fresh organic radishes and red pepper for crunch!
Creamy Pasta Salad
8 oz dry pasta (I use bows - Farfalle)
1 15-oz can garbanzo beans, drained
6 oz sliced, drained black olives
1/2 cup chopped green onions
1 cup shredded carrots
1 cup thinly sliced green peppers
1 cup seeded and quartered cherry tomatoes
½ cup sliced radishes
1 16-oz jar good produce-section reduced fat Ranch Dressing
1 Tablespoon basil, chopped
1 Tablespoon oregano, chopped
1/2 Teaspoon minced garlic or 1 teaspoon garlic powder
2 Tablespoons fresh parsley, chopped
1/2 Teaspoon dried red pepper flakes
1/3 cup freshly grated Parmesan cheese
Cook and drain pasta according to directions on package. Cool under cold running water. Mix with the rest of the salad ingredients and chill.