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.
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
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!