Best Pantry Pasta Salad Recipes

PANTRY CAESAR CHICKEN & ARTICHOKE PASTA SALAD

Steps:

• Gather and prep ingredients.
• Bring 2 to 3 quarts water to boiling; add about 1/2 to 1 teaspoon salt. Add the package of rotini pasta; return to boil, reduce heat to medium-high and gently boil pasta for 12 minutes, stirring occasionally to prevent sticking.
• While pasta is boiling, mix together 1 tablespoon water and the seasoning packet from the salad kit. Add 1/3 to 1/2 cup mayonnaise, stirring to blend well. Set aside.
• Drain cooked pasta (do not rinse if you want a warm salad, rinse with cold water for cold salad.)
• Add drained pasta to bowl with seasoned mayonnaise mixture; mix gently until pasta is evenly coated.
• Add chicken and artichokes, mixing gently until evenly coated with the mayonnaise mixture. Add more mayonnaise if needed, especially after refrigerating.
• Just before serving, lightly sprinkle with crushed seasoned croutons and grated parmesan cheese.

PANTRY PASTA SALAD

Steps:

• Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
• Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.