Pantry Pasta Salad Recipe | Yummly
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Pantry Pasta Salad

VEGAN HERITAGE PRESS
22Ingredients
35Minutes
740Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 8 ounces pasta (bite-sized, choice)
  • 15.5 ounces cannellini beans (or chickpeas, drained)
  • 6 ounces marinated artichoke hearts (drained)
  • 6 ounces roasted red bell peppers
  • 1/2 cup peas (thawed frozen baby)
  • 1/3 cup kalamata olives (pitted and halved)
  • 3 dried tomatoes (sun-, oil-packed or reconstituted dried, cut into thin strips)
  • 2 teaspoons capers (drained)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon agave nectar
  • 2 garlic cloves (pressed)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and ground black pepper
  • cherry tomatoes (optional)
  • red onion (optional)
  • scallions (optional)
  • chopped celery (optional)
  • grated carrot (optional)
  • veggies (optional)
  • fresh parsley (optional)
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    NutritionView More

    740Calories
    Sodium33% DV800mg
    Fat23% DV15g
    Protein67% DV34g
    Carbs41% DV123g
    Fiber128% DV32g
    Calories740Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium800mg33%
    Potassium1830mg52%
    Protein34g67%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate123g41%
    Dietary Fiber32g128%
    Sugars11g22%
    Vitamin A90%
    Vitamin C100%
    Calcium25%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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