The great thing about this Pantry Pasta Salad recipe from Cook the Pantry by Robin Robertson is that the portion size is easy to adjust. This version makes four average servings, or enough for two or three hungry eaters. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. You can also add fresh vegetables and herbs (see optional additions).
Pantry Pasta Salad
- 8 ounces bite-sized pasta of choice
- 1 (15.5-ounce) can cannellini beans or chickpeas, drained
- 1 (6-ounce) jar marinated artichoke hearts, drained
- 1 6- ounce ) jar roasted red bell peppers
- 1/2 cup thawed frozen baby peas
- 1/3 cup kalamata olives, pitted and halved
- 3 sun-dried tomatoes (oil-packed or reconstituted dried), cut into thin strips
- 2 teaspoons capers, drained
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon agave nectar
- 1 or 2 garlic cloves, pressed
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and ground black pepper
- Optional additions: halved cherry or grape, minced red onion, chopped scallions, chopped celery, grated carrot, leftover cooked or steamed veggies such as broccoli or green beans, chopped fresh parsley or basil tomatoes
Cook the pasta in a pot of boiling salted water until they are al dente. Drain and run under cold water, then drain again and transfer to a large bowl. Add the beans, artichokes, bell peppers, peas, olives, sun-dried tomatoes, and capers. Toss gently to combine. Set aside.
In a small bowl, combine the olive oil, lemon juice, agave, garlic, basil, oregano, and salt and pepper to taste. Stir well to break up and distribute the garlic. Pour the dressing over the pasta salad. Add any optional add-ins and toss to combine. Taste and adjust the seasonings, if needed.
Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.