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I originally made the Roasted Red Pepper Tahini Dressing for a salad, but thought it would go great in a pasta salad also, so I added it here.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.
Red Pepper and Artichoke Pasta Salad
Ingredients
- 8 oz. gluten free Rotelle pasta - I used a red lentil & quinoa pasta
- 15 oz. garbanzo beans
- ½ cup chopped red pepper
- ½ cup marinated artichokes chopped
- ¼ cup black and green olives chopped
- 3 tablespoons capers
- ½ cup Roasted Red Pepper Tahini Dressing
- 2 teaspoons red pepper flakes
- Salt and pepper
Instructions
- Cook pasta according to direction. Drain and let cool.
- Combine garbanzo beans, red pepper, artichokes, olives, capers, red pepper tahini dressing, and red pepper flakes in a bowl. Add salt and pepper.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Marge says
I served this at my work potluck and it was gone in no time! Everyone loved it!
Willow Moon says
That makes me so happy!
Kimberly @ Berly's Kitchen says
Love that this is gluten-free! Red pepper and artichoke are great flavors. They are always winning flavors in my book. Your recipe sounds delicious. 🙂
Willow Moon says
Thanks Kimberly!
Maggie Unzueta says
Love artichokes. Making this recipe soon!
Sharon says
This pasta salad sounds unreal! I love pasta salads in the spring and summer so I cannot wait to start making them. I need to try it out with that lentil pasta. I'm not gluten free but I am always looking for new ways to introduce more protein into my carb-loving diet 🙂
Willow Moon says
My husband isn't gluten free either, and he loves the lentil pasta. He says it is really filling and satisfying.
Willow Moon says
My husband isn't gluten free either, and he loves the lentil pasta. He says it is really filling and satisfying.
Mallory Mitchell says
I really love artichokes, but am never adventurous enough to make anything with them at home. This recipe is giving me motivation!
Willow Moon says
You should just go for it! I like to have the marinated ones in my pantry, because they last a long time and are already prepped. I heard recently that they also come in vacuum sealed packs, but I haven't seen them at my grocery store.
Jose T says
I love the fact that this looks delicious but it's also a high in protein and gluten-free food. Thanks for sharing!
Willow Moon says
Thanks Jose, cheers!
Kristen Kavan says
I've been on such a pasta kick lately, so thank you for another great way to mix it up! I love everything and anything artichoke so this will be going on my meal rotation!
Willow Moon says
Thanks Kristen!
Gunjan says
Pasta is my all time favorite. This recipe perfectly fits my menu plan tonight.