1 can (19 fl oz./540 mL) chickpeas (garbanzo beans), rinsed
2 pkg. (270 g each) frozen artichoke hearts, thawed
1/2 cup each chopped green onions and fresh parsley
1/4 cup sliced black olives
1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
1/2 cup each extra virgin olive oil and red wine vinegar
1 tsp. Heinz Dijon Mustard
1 garlic clove, minced
1-1/2 cups chopped seeded plum tomatoes
1/2 lb. (225 g) provolone cheese, cut into small cubes
1/2 lb. (225 g) salami, cut into strips
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How do I make it ?
Toss pasta with mixed vegetables, chickpeas, artichokes, onions, parsley and olives in large bowl.
Whisk pasta sauce with oil, vinegar, mustard and garlic until blended. Add to pasta mixture; toss until evenly coated. Refrigerate 1 hour.
Spoon pasta mixture onto large platter; surround with tomatoes, cheese and salami.
Kraft Kitchen Tips!
Prepare using Cracker Barrel Mozzarella Cheese.
The pasta mixture can be refrigerated up to 24 hours before serving as directed.
Calories From Fat
% Daily Value
Total fat 21 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 740 mg
Total carbohydrate 46 g
Dietary fibre 7 g
Sugars 5 g
Protein 20 g
12 servings, 1/12 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.