Servings: 12 cups
Total Time: varies
Pantry Pasta Salad
- 1 pound uncooked pasta, such as rotini
- 1 cup cubed cheddar cheese
- 1 cup mini pepperoni OR 1 cup pepperoni cut in half
- 1 dice cucumber
- 1 (16 ounce) can chickpeas, drained and rinsed
- 1/2 cup sliced green onion
- 1 cup broccoli florets
- 1 (16 ounce) bottle Italian dressing (about 2 cups)
This Pantry Pasta Salad is perfect for when you find those lost cans in the back of your pantry or veggies that won't be so good in a few days! Pasta salad is the summer salad so why not use up those pesty ingredients in your house and whip them into something delish!
Directions
1. Cook pasta according to package directions. Drain and cool.
2. Combine remaining ingredients with cooked pasta and store in the refrigerator.
**The general ratio for this pasta salad is 1 pound pasta, 1 (16 ounce) bottle Italian dressing (2 cups), 5–6 cups add in. Other mix-in ideas include cooked chicken, tuna, black or pinto beans, black olives and tomatoes. Any shape of pasta or flavor of cheese is delicious!
Nutrition
445 calories; 6 g fat; 1 g saturated fat; 47 mg cholesterol; 609 mg sodium; 46 g carbohydrate; 3 g fiber; 48 g protein