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Pantry Pasta Salad

Pantry Pasta Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    35 m
ATB

ATB

This is a quick and delicious recipe from staples in my pantry. It is a hearty pasta salad great as a main dish or side and is perfect for potlucks or anytime you are in a pinch for time. You can't go wrong with this recipe. In season (and on hand) cherry tomatoes would be an excellent addition, as would fresh herbs from your garden. Any cheese would work and diced salami or browned pancetta would be great in here. Be careful not to over-salt your water. The artichokes, olives, dressing, and cheese add lots of salty goodness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
  2. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  3. Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.
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Reviews

CJ
0

CJ

5/21/2014

This recipe is as good as the ingredients in your cupboard. I made it with penne pasta, sun dried tomatoes, artichoke hearts and olives from the pantry. I threw in some arugula and basil from the garden. Tossed it with homemade Italian vinaigrette and topped it with 1/2 cup feta. Yum!

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