This recipe was inspired by all of the questions I have been getting about cooking during quarantine. This Pantry Pasta Salad is all about the dressing! Apart from that, you can throw just about anything in the bowl with your cooked pasta, toss it in the dressing and it will be delicious. This pasta salad is especially useful for using up all of those miscellaneous canned goods you’ve had in your pantry since 1999. It’s their time to shine! Use what you have, add what you like and omit what you don’t. It’s that simple! I have included an all encompassing list of fresh and canned ingredients that could be used in this recipe. So pick 5-6 of your favorites, throw ‘em in a bowl and voila! You have the perfect side dish, easy lunch or make-ahead meal for you and your family using what you already have lying around your kitchen - no special trip to the grocery store needed!
Ingredients:
For the Dressing:
¼ C olive oil
3 tbsp apple cider vinegar
1 tbsp grainy dijon mustard
1 tbsp honey
2 cloves garlic, minced or grated
½ tsp salt
¼ tsp pepper
For the Salad:
1 lb cooked pasta (bowtie, rotini, penne or macaroni works best)
Additional Suggested Ingredients (use what you like or what you have on hand!):
Canned garbanzo beans, drained
Canned kidney beans, drained
Canned corn, drained
Sliced black or green olives, drained
Cubed cheese (mozzarella, cheddar, pepperjack)
Sliced deli meat (salami, ham, turkey, chicken)
Tomatoes
Cucumbers
Bell peppers
Carrots
Peas
Red onion
Fresh chopped spinach
Fresh parsley or basil
Directions:
In a small bowl whisk together olive oil, apple cider vinegar, honey, dijon mustard, garlic, salt and pepper.
In a large bowl, combine remaining ingredients. When ready to serve, pour the dressing over the salad and stir until evenly coated. Serve!
NOTE: If the pasta seems too dry after tossing in the dressing, add more olive oil.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 6-8 servings
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