Pantry Pasta Salad
Looking for a completely versatile recipe to utilize what’s available in your fridge & pantry?
Use these Spring in-season vegetables to create an incredibly fresh and delectable pasta salad!
12-16 oz. Box of Pasta
1 can artichoke hearts, chopped
1 can cannellini or great northern beans, rinsed and drained
Jarred roasted red peppers, chopped or pimientos
1 can, hearts of palm, chopped
Up to 1 can of green peas, drained and rinsed, or 1/2 cup frozen, thawed
1/2 cup Red onion, thinly sliced or shaved
1 cup baby tomatoes, halved
1/2 cup black or kalamata olives, chopped or sliced
Pickled peppers, to taste, such as banana peppers or pepperocinis, but even pickled jalapenos
Parsley or other fresh herbs
Italian or balsamic dressing to coat, plus salt and pepper
Other optional additions: shredded carrot, shredded cabbage, blanched and chopped asparagus, roasted broccoli or cauliflower, cooked chicken, pepperoni or salami
Cook pasta according to package and let cool.
Mix all prepped ingredients in a large mixing bowl.
Add cooked pasta, the dressing, and any extra seasoning.
Let the flavors come together in the refrigerator. It can be served cold or room temperature!