Name: Red Pepper and Artichoke Pasta Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 oz. gluten free Rotelle pasta (- I used a red lentil & quinoa pasta); 15 oz. garbanzo beans; 1/2 cup chopped red pepper; 1/2 cup marinated artichokes ( chopped); 1/4 cup black and green olives (chopped); 3 tablespoons capers; 1/2 cup Roasted Red Pepper Tahini Dressing; 2 teaspoons red pepper flakes; Salt and pepper

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This Red Pepper and Artichoke Pasta Salad is made with almost all pantry staples. It can be served at room temperature for a party!

I love recipes that I can whip up with ingredients that I have in my pantry. This Red Pepper and Artichoke Pasta Salad is just such a recipe.

I originally made the Roasted Red Pepper Tahini Dressing for a salad, but thought it would go great in a pasta salad also, so I added it here.

Perusing my pantry to make a recipe is a theme around here. One of my all-time favorite recipes, Chocolate Coconut Almond Butter, came about because of pantry staples. It's funny how things work out!

Literally, the majority of these ingredients are pantry ingredients, with the exception of maybe lemon juice (depending on your pantry), which is in the Roasted Red Pepper Tahini Dressing.

It's nice to have a well-stocked pantry for recipes such as these.

This is one of those recipes that is great for a potluck or party because it can be served at room temperature. Anytime that I can make entertaining less stressful, I am all over it!

For the pasta, I used a red lentil and quinoa pasta. It is high in protein and tastes great, which I cannot say for all the other gluten free products that I have tried.

I made a White Bean Pasta with Sun-Dried Tomatoes for a road trip awhile back using this lentil and quinoa pasta, and I was satiated for hours. It is nice to take road trip foods that I can grab from the cooler and eat at a rest stop or in the car.

There are not many healthy vegan gluten free options in the middle of nowhere, and I have had more than enough greasy French fries and hash browns!

Don't even get me started on the not-yet-ripe fruit bowl...

I just recently tried black bean pasta, which was sitting in my pantry for quite awhile. It tasted as I expected, like black beans.

It is also high in protein of course, and quite filling. It will definitely be in my repertoire from now on, since I love black beans.

Speaking of gluten free products, if you have some that are also vegan that you like, please let me know. I am always on the look-out for some good ones that I haven't tried yet.

My go-to gluten free vegan bread is brown rice bread by Food For Life. I have also had the almond, the black rice, and the English muffins.

I have had their brown rice tortillas also, which I have noticed from eating them over the years that they need to be ultra-fresh in order for them to not fall apart.

As far as gluten free vegan bread companies go, I haven't found much else, except for some awesome spinach amaranth tortillas at my local Farmer's Market. They are priced a little too much, in my opinion, just like most gluten free products.

I guess it's time for me to start making my own!

I actually have started making some gluten free recipes such as tortillas (coming soon), a Cauliflower Pizza Crust, and flatbreads. I just don't have the patience to make them consistently.

So, for now I will stick to easy recipes, like this vegan pasta salad. Enjoy!

How to Make This Recipe

Make roasted red pepper tahini dressing. Set aside.
Cook pasta according to directions. Drain and let cool.
Combine garbanzo beans, red pepper, artichokes, olive, capers, roasted red pepper tahini dressing, and red pepper flakes in a bowl.
Add salt and pepper to taste.

How Long Will It Last?

This recipe will last up to 5 days in an airtight container in the fridge.

Variations / Additions

white beans
mushrooms
roasted veggies
sun-dried tomatoes
pickled veggies
nutritional yeast
tahini dressing or turmeric tahini dressing

Recipe

This recipe has all the flavors you'd expect in a Mediterranean pasta salad: red pepper, artichokes, garbanzo beans, black and green olives, and capers, then topped with a roasted red pepper tahini dressing.

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Here's the pasta I used to make the pasta salad. I love the taste of it.

5 from 1 vote