Pantry Pasta Salad Recipes

PANTRY PASTA SALAD

Pantry Pasta Salad image

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.

Provided by ATB

Categories Salad Pasta Salad Italian Pasta Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (13.75 ounce) can artichoke hearts, drained and diced
1 ½ cups frozen green peas
½ cup diced black olives
½ red onion, diced
1 (16 ounce) package farfalle (bow tie) pasta
1 ½ cups diced queso blanco cheese
1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
cracked black pepper to taste

Steps:

Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
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.
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.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 52.9 g, Cholesterol 12 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 1042.3 mg, Sugar 5.9 g

PANTRY PASTA

Pantry Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

PANTRY PASTA

Pantry Pasta image

Provided by Geoffrey Zakarian

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Kosher salt
3 tablespoons extra-virgin olive oil
4 strips bacon, chopped
1 pinch crushed red pepper flakes
1 clove garlic, thinly sliced
1 shallot, thinly sliced
One 15-ounce can cannellini beans, drained and rinsed
One 14-ounce can artichokes hearts, drained and thinly sliced
Freshly ground black pepper
1 pound orecchiette
1/3 cup freshly grated Parmesan cheese
2 tablespoons butter
3 tablespoon chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil.
In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.

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