Pantry Pasta Salad
This pasta salad is one of those easy, throw-together recipes made from simple pantry staples and whatever you have on hand. It’s endlessly customizable — swap ingredients based on what you love or what’s already in your kitchen. The dressing brings a touch of sweetness that perfectly balances the salty zing of the olives, marinated artichokes, and pepperoni, making every bite bright, savory, and full of flavor.
Ingredients
Pasta Salad
- 16 oz Pasta I use a multi colored penne or bow tie pasta
- 1 12 oz jar of artichokes
- 1 cup kalamata olives pits removed
- 1 cup pepperoni slices quartered
- 8 oz mozzarella cut into small chunks
- 1/4 cup finely diced bell peppers I used a combination of hot and sweet peppers
- 1 green onion sliced thin, greens included
- 1/4 cup toasted almond pine nuts and walnuts would work to
- salt and pepper to taste
Dressing
- 1/4 cup extra virgin olive oil
- 1 pint cherry tomatoes
- 2 Tbsp red wine vinegar
- 4 tsp maple syrup
- 1 Tbsp dijon mustard
- 1/4 tsp dried oregano
- salt and pepper to taste
Instructions
Pasta Salad
- Cook the pasta just until tender, then rinse thoroughly with cold water to stop the cooking and cool the pasta completely.
- Add the pasta to a large bowl, chop the artichoke pieces in half, and add them to the pasta.
- Add the olives, pepperoni, mozzarella, and peppers to the pasta.
Dressing
- Add 1/8 cup of olive oil to a skillet over medium-high heat. Add the cherry tomatoes and cook until they begin to blister. Set aside and allow to cool.
- While the tomatoes are cooling, add the red wine vinegar, maple syrup, Dijon mustard, and oregano to a small bowl. Whisk the ingredients together.
- Slowly drizzle the remaining 1/8 cup of olive oil into the bowl while whisking until the dressing is emulsified.
- Add the tomatoes, then season with salt and pepper to taste.
- Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste, then finish with the toasted nuts.
- Chill and enjoy!