Pantry Pasta SaladPantry Pasta Salad
Pantry Pasta Salad
Pantry Pasta Salad
Pacific Foods
Pacific Foods
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Recipe - Stillwater Wine & Spirits
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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
  1. 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.
  2. 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.
  3. 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!
  4. 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
1/2 cup olive oil
Not Available
1/4 cup red wine or white wine vinegar
Not Available
2 tsp dried Italian seasoning
Not Available
1 tsp Dijon mustard
Not Available
1 clove garlic, minced
Not Available
1/2 tsp sea salt
Not Available
1/2 tsp black pepper
Not Available
8 ounces small dried pasta, such as elbows or rotini
Not Available
4 cups Pacific Foods Organic Vegetable Broth
Not Available
2 tbsp olive oil
Not Available
1 (8oz) can chickpeas (drained and rinsed
Not Available
1 (8oz) can artichoke hearts, drained and rinsed, and roughly chopped
Not Available
1/2 cup sundried tomatoes, roughly chopped
Not Available
1/2 cup black olives or kalamata olives, halved and pitted
Not Available
1 cup cherry tomatoes, halved
Not Available
1/4 cup fresh basil, chopped (optional)
Not Available
1/4 cup fresh parsley, chopped (optional)
Not Available
1/2 cup fresh mozzarella cheese, chopped (optional)
Not Available

Directions

  1. 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.
  2. 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.
  3. 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!
  4. Leftover pasta salad will keep in an airtight container in the refrigerator for up to 5 days.