Asiago Cheese-Chickpea Pasta Salad

Ingredients

• 7.8 oz the salad betty suddenly salad®
• 2 tablespoons sun-dried tomatoes finely chopped in oil (from 7-oz jar)
• 3 tablespoons sun-dried olives 
• 0.3 cup water 
• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper red crushed
• 2 oz asiago cheese cut into 1/4-inch cubes (1/2 cup)
• 3 tablespoons parsley fresh chopped
• 2 tablespoons onion red finely chopped
• 1  plum tomatoes diced seeded (Roma)
• 6  basil fresh thinly sliced
• 15 oz garbanzo beans rinsed drained canned (garbanzo beans)

Equipment

• bowl
• sauce pan

Directions

1. Fill 3-quart saucepan 2/3 full of water; heat to boiling.
2. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
3. Meanwhile, in large bowl, combine Seasoning mix from packet, sun-dried tomatoes and oil, water, black pepper and red pepper flakes.
4. Add remaining ingredients; stir in cooked pasta. Refrigerate at least 1 hour to blend flavors.