Quick Summer Pantry Salad Food

QUICK SUMMER PANTRY SALAD

QUICK SUMMER PANTRY SALAD image

Categories Salad Chicken No-Cook Quick & Easy Lunch Healthy

Yield 2-4 servings

Number Of Ingredients 8

Ingredients

Spinach or mixed greens
1-canned salmon (deboned), tuna or chicken well drained and broken into large chunks.
1-can pitted black olives drained, diced or sliced
1-can DelMonte salt-free diced or petite tomatoes drained or vine-ripened
1-medium or large red onion sliced and seperated into rings
Light Oli & Vinegar salad dressing
croutons
Note: Fresh, baked or grilled is always preferable to canned. When one lives far from a large town it is not always easy or possible to find fresh ingredients. Thus the name Pantry Salad.

Steps:

In well chilled bowl assemble in order given. Toss well Place in chilled serving bowls. Top with croutons. Pass dressing. Italian Ice or sherbert dessert

PANTRY PASTA SALAD

Pantry Pasta Salad image

This is a quick and delicious recipe from staples in my pantry. It is a hearty pasta salad great as a main dish or side and is perfect for potlucks or anytime you are in a pinch for time. You can't go wrong with this recipe. In season (and on hand) cherry tomatoes would be an excellent addition, as would fresh herbs from your garden. Any cheese would work and diced salami or browned pancetta would be great in here. Be careful not to over-salt your water. The artichokes, olives, dressing, and cheese add lots of salty goodness.

Provided by ATB

Categories Salad Pasta Salad Italian Pasta Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 (13.75 ounce) can artichoke hearts, drained and diced
1 ½ cups frozen green peas
½ cup diced black olives
½ red onion, diced
1 (16 ounce) package farfalle (bow tie) pasta
1 ½ cups diced queso blanco cheese
1 (12 ounce) bottle Italian-style salad dressing (such as Girard's® Olde Venice)
cracked black pepper to taste

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.

Nutrition Facts : Calories 399.1 calories, Carbohydrate 52.9 g, Cholesterol 12 mg, Fat 15.3 g, Fiber 5.4 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 1042.3 mg, Sugar 5.9 g

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