It’s summer so it is officially pasta salad season! Spending minimal time in the kitchen on those warm summer days is my goal, and this 15-minute Pantry Staples Pasta Salad makes it easy to get a yummy dish on the table in no time. Although it’s simple, it’s also delicious and flavorful. You can easily add a protein like salami, chicken, shrimp, or steak, plus anything else you find in the pantry to mix in. It’ll be on repeat once you try it!

close up of the pantry staples pasta salad

overhead ingredient shot of pasta, artichokes, spices, feta, lemon, basil, chickpeas, and more each in little bowls

Pantry Staples Pasta Salad ingredient notes:

Chickpeas: I can always count on having a can of chickpeas in my pantry basically begging to be used in a quick and easy recipe. A great source of protein and fiber, chickpeas help this salad filling, whether you’re serving it as a side or a main dish.

Artichokes: If you’re not an artichoke fan, this one might not be as readily available, but always have a can or jar in our house. Pro tip: get the jars that are marinated in Mediterranean spices and oil for some added flavor! Trader Joe’s also has delicious little snack packs that are perfect for this recipe.

Kalamata Olives: You can opt for any olive of your choice here, but I find that kalamata olives are a bit saltier and provide a nice pop of purple. I prefer to buy them already pitted for ease while eating, especially if serving to children.

Roasted Red Peppers: For ease and convenience, I use jarred roasted red peppers; however, you can always roast a red pepper yourself over a stovetop flame, immediately place it in a plastic bag to wilt the skin off, and slice it up!

Basil: When using a lot of canned and jarred goods, I like to add a fresh herb to bring back some of that summery produce. If not serving immediately, wait to add the basil to avoid wilting.

dressing after being whisked together in a little bowl

large bowl with all the segmented ingredients next to a smaller bowl of cooked pasta

Pantry Staples Pasta Salad

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Red Wine Vinaigrette
1/4 cup olive oil
1/4 cup red wine vinegar
juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon kosher salt, additional to taste
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
Pasta Salad
12 ounces gluten-free penne pasta
15 ounces canned chickpeas, drained and rinsed
15 ounces jarred marinated artichokes, drained and roughly chopped
8 ounces jarred roasted red peppers, drained and small-diced
6 ounces jarred pitted kalamata olives, drained and halved
3/4 cup crumbled feta cheese
2/3 cup roughly chopped basil leaves

Directions

Make the vinaigrette: Add the olive oil, red wine vinegar, lemon juice, garlic powder, oregano, salt, black pepper, and red pepper flakes (if using) to a small bowl or jar. Whisk or shake rapidly until combined and emulsified, 30 to 45 seconds. Set aside.
Bring a pot of salted water to a boil, then add the penne and cook until al dente, about 9 minutes. Drain, rinse with cold water, and set aside to cool. (I recommend tossing with a drizzle of olive oil to prevent sticking).
Add the cooked pasta to a large mixing bowl with the chickpeas, artichokes, roasted red peppers, olives, feta, and basil. Mix to evenly distribute. Pour in the vinaigrette and toss again to coat.
Chill in the refrigerator until serving or refrigerate in a sealed container for up to 4 days.

Notes

For some extra protein you could add some salami, chicken, shrimp, or steak. Keep it pantry staples-based and use canned salmon or tuna!
Store leftovers in a sealed container in the refrigerator for up to 4 days. Serve chilled.
Greens: Add some greens to this pasta salad! I recommend 5 ounces of arugula or roughly chopped baby spinach. If prepping ahead, add the greens when serving.