Pantry Pasta Salad
Pacific Foods
Pacific Foods
Recipe - Rosemount
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, 500 Millilitre
Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
Essential Everyday Italian Seasoning, 0.75 Ounce
Grey Poupon Dijon Mustard, 10 Ounce
Fresh Bulk Garlic, 0.15 Pound
Morton Sea Salt, Natural, 26 Ounce
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
Creamette Elbow Macaroni, 1 Pound
Pacific Foods Vegetable Broth, Organic, 32 Fluid ounce
Bertolli Olive Oil, Extra Virgin, Rich Taste, 500 Millilitre
La Preferida Chick Peas, 15 Ounce
Essential Everyday Artichoke Hearts, Quartered, 14 Ounce
Bella Sun Luci Tomatoes, Sun Dried, Julienne-Cut, 3 Ounce
Early California Olives, Ripe, Sliced, 2.25 Ounce
Bushel Boy Cherry Tomatoes, 1 Pint
Wild Harvest Basil, Organic, Fresh, 0.75 Ounce
Fresh Parsley, 1 Each
BelGioioso Cheese, Fresh Mozzarella, Thin Sliced, 21 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.