This pantry pasta salad is a great way to use some of your canned goods. Plus, this recipe tastes delicious and is a budget friendly option if you are meal planning.
I kept this salad dairy free, but if you can tolerate cheese, mozzarella would taste delicious in here too. It would have been gluten free as well but my grocery stores were out of those options. I don’t know about everyone else, but I’ll be eating as much pasta, which is my favorite comfort food, as much as I want during this stressful time.
Pantry Pasta Salad
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 6
Ingredients
Pasta Salad
- ½ lb fusilli pasta
- 1 cup of grape tomatoes
- 1 can of artichoke hearts
- 1 cup pitted and sliced black olives
- 1 cup of pitted and sliced green olives
- ½ cup of chopped red onion (half an onion)
- 2 cups of sliced salami
- 2 cups of chopped fresh parsley
- 1 tbsp salt for boiling water
Dressing
- ¼ cup of red wine vinegar
- ½ cup of extra virgin olive oil
- 2 tbsp maple syrup
- 1 tbsp dried basil
- ½ tsp dried oregano
- 2 large cloves of garlic, pressed
- 1 tsp sea salt
Instructions
- Bring a large pot to a boil and add salt. Then boil pasta according to directions.
- Slice grape tomatoes in half. Slice olives in rings, rough chop artichoke hearts, then slice salami and chop fresh parsley, then add ingredients to a large bowl for pasta salad.
- Chop red onions and then soak them in red wine vinegar used for dressing.
- When pasta is done, drain and rinse under cold water to stop it from cooking further.
- Drain red wine vinegar from onions, which should be milder or slightly quick picked from their time in the vinegar. Add onions to large bowl for pasta salad.
- For dressing, combine olive oil and drained red wine vinegar, sea salt, maple syrup, dried basil, dried oregano, and two large cloves of pressed garlic in a bowl or jar.
- Stir or shake dressing vigorously, then add dressing before serving to prevent soggy pasta.
