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 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!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other salad recipes if you’re looking for more:

10-MINUTE PANTRY PASTA SALAD

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.