Pantry Pasta Salad
Pacific Foods
Pacific Foods
Recipe - Stillwater
Pantry Pasta Salad
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1/2 cup olive oil
1/4 cup red wine or white wine vinegar
2 tsp dried Italian seasoning
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp black pepper
8 ounces small dried pasta, such as elbows or rotini
4 cups Pacific Foods Organic Vegetable Broth
2 tbsp olive oil
1 (8oz) can chickpeas (drained and rinsed
1 (8oz) can artichoke hearts, drained and rinsed, and roughly chopped
1/2 cup sundried tomatoes, roughly chopped
1/2 cup black olives or kalamata olives, halved and pitted
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped (optional)
1/4 cup fresh parsley, chopped (optional)
1/2 cup fresh mozzarella cheese, chopped (optional)
Directions
- Prepare the pasta salad dressing: add olive oil, vinegar, Italian seasoning, mustard, garlic, sea salt and pepper to a small bowl. Whisk vigorously to combine, set aside.
- Add Organic Vegetable Broth to a large pot and bring to a boil. Add dried pasta and cook according to package directions. Drain and add to a large bowl. Drizzle with olive oil and toss to combine. Place in the refrigerator to chill while prepping and chopping other ingredients. Feel free to cook pasta 1-2 hours ahead of time, if you'd like.
- Make the pasta salad: to cooked pasta add chickpeas, artichoke hearts, sundried tomatoes, olives, cherry tomatoes, herbs, and mozzarella cheese. Drizzle with pasta salad dressing and toss to combine. Serve pasta salad immediately or cover and place in the refrigerator to chill for 1-2 hours. When chilled, serve and enjoy!
- Leftover pasta salad will keep in an airtight container in the refrigerator for up to 5 days.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$8.99 was $12.99$0.53/oz
Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
$2.49 was $3.19$0.16/fl oz
Essential Everyday Italian Seasoning, 0.75 Ounce
$2.59$3.45/oz
Grey Poupon Dijon Mustard, 10 Ounce
$4.39$0.44/oz
Fresh Bulk Garlic, 0.15 Pound
$1.05 avg/ea$6.99/lb
Morton Sea Salt, Natural, 26 Ounce
$3.99$0.15/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
Creamette Elbow Macaroni, 1 Pound
$1.99 was $2.19$1.99/lb
Pacific Foods Organic Vegetable Broth, 32 Ounce
$3.99 was $5.49$0.12/oz
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$8.99 was $12.99$0.53/oz
La Preferida Chick Peas, 15 Ounce
$2.99$0.20/oz
Essential Everyday Artichoke Hearts, Quartered, 14 Ounce
$3.49 was $3.99$0.25/oz
Bella Sun Luci Tomatoes, Sun Dried, Julienne-Cut, 3 Ounce
$5.49$1.83/oz
Early California Olives, Ripe, Sliced, 2.25 Ounce
$2.19$0.97/oz
Bushel Boy Cherry Tomatoes, 1 Pint
$5.99$5.99/pt
Fresh Parsley, 1 Each
$1.49
BelGioioso Cheese, Fresh Mozzarella, Thin Sliced, 21 Each
$8.99$0.43 each
Directions
- Prepare the pasta salad dressing: add olive oil, vinegar, Italian seasoning, mustard, garlic, sea salt and pepper to a small bowl. Whisk vigorously to combine, set aside.
- Add Organic Vegetable Broth to a large pot and bring to a boil. Add dried pasta and cook according to package directions. Drain and add to a large bowl. Drizzle with olive oil and toss to combine. Place in the refrigerator to chill while prepping and chopping other ingredients. Feel free to cook pasta 1-2 hours ahead of time, if you'd like.
- Make the pasta salad: to cooked pasta add chickpeas, artichoke hearts, sundried tomatoes, olives, cherry tomatoes, herbs, and mozzarella cheese. Drizzle with pasta salad dressing and toss to combine. Serve pasta salad immediately or cover and place in the refrigerator to chill for 1-2 hours. When chilled, serve and enjoy!
- Leftover pasta salad will keep in an airtight container in the refrigerator for up to 5 days.