Pantry Pasta Salad Recipes
PANTRY PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 13
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 SALAD
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
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
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