Marinated Artichoke, Roasted Red Pepper & White Bean Salad
Published on June 09, 2025
Quick Summary
This Mediterranean-inspired white bean salad features marinated artichoke hearts, roasted red peppers, olives, and fresh herbs, all tossed in a zesty homemade dressing. It’s a no-cook, vegetarian-friendly recipe that’s perfect for easy lunches, meal prep, or a quick side dish. Ready in minutes and packed with bold flavor!
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Pin ItMarinated Artichoke, Roasted Red Pepper & White Bean Salad (Easy Pantry Salad)
I don’t want to be dramatic, but you HAVE to make this Marinated Artichoke, Roasted Red Pepper & White Bean Salad. It is one of the BEST salads I’ve ever made and I make A LOT of salads. I’ve been eating it every single day and it doesn’t get old. It’s everything I want in a meal right now: quick to prep, full of bold flavors, and completely satisfying.
What makes this salad so lovable is how effortlessly it comes together using mostly pantry staples—no cooking required. I actually call it my “Pantry Salad.”
This salad has it all: tangy marinated artichokes, sweet roasted red peppers, creamy white beans, briny olives, and thinly sliced red onion, all tied together with a zippy Italian-style vinaigrette and a sprinkle of fresh herbs.
It holds up beautifully in the fridge, which makes it a perfect option for meal prep. Best of all, it tastes even better after a little time to marinate, making it a low-effort, high-reward kind of dish.
This salad is delicious straight from the bowl, but it’s also great served over greens, piled onto crusty bread with a smear of ricotta or burrata, or tossed with warm pasta. However you serve it, it’s simple, flavorful, and super satisfying.
Key Ingredients
- Marinated Artichoke Hearts: Use marinated artichoke hearts for more flavor. Drain and chop them up a bit so they mix in nicely.
- Roasted Red Peppers: Jarred peppers work great—just drain well and chop them up!
- White Beans: I use cannellini beans, but Great Northern or Navy Beans work well too!
- Red Onion: Thinly sliced for sharpness and crunch.
- Kalamata Olives: Pitted makes life easier! You can also use Castelvetrano olives. And if you aren’t an olive fan, feel free to leave them out!
- Fresh Herbs (Basil & Parsley): Fresh herbs really brighten up the salad.
- Simple Italian Dressing: Olive oil, red wine vinegar, Dijon, garlic, a little Parmesan cheese, Italian seasoning, salt, and crushed red pepper. Whisk away!
Tips for the Best Pantry Salad
- Use good olive oil: Since the dressing is simple, a good-quality olive oil makes a big difference.
- Rinse your beans well: This removes the starchy liquid and gives the salad a cleaner, fresher flavor.
- Let it marinate: The flavors get even better after sitting for 30 minutes. Perfect for making ahead!
- Chop for scoopability: Cut everything into bite-sized pieces so it’s easy to eat with pita chips or pile onto toast.
Marinated Artichoke, Roasted Red Pepper, & White Bean Salad
Ingredients
For the salad:
- 15.5 oz can cannellini beans, rinsed and drained
- 12 oz can marinated artichoke hearts, drained and chopped
- 12 oz jar roasted red peppers, drained and chopped
- 1/2 cup thinly sliced red onion
- 1/4 chopped kalamata olives
- 1/3 cup chopped basil
- 1/4 cup chopped parsley
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
Instructions
- In a medium bowl, combine the beans, artichoke hearts, red peppers, red onion, olives, basil, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, Parmesan cheese, salt, Italian seasoning, and crushed red pepper flakes.
- Pour the dressing over the salad and stir until combined. Serve or let sit for 30 minutes so flavors can meld.
- Serving suggestions: Enjoy with crusty bread, pita chips, or put on top of ricotta toast or avocado toast, or spoon over a bed of greens or pasta.
Notes
Nutrition
Have you tried this recipe?
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Variations & Substitutions
- Go spicy: Add chopped pepperoncini or a dash of hot sauce.
- Add cheese: Stir in a little feta or shaved Parmesan for a salty, creamy contrast.
- Swap beans: Try chickpeas or large butter beans for a different twist.
- Add greens: Toss in baby spinach or arugula for extra color and nutrients.
- Add protein: Add a soft-boiled egg, grilled chicken, chopped salami, or canned tuna to make it more filling.
Looks delicious! I’m curious, though, what the serving size is in ounces?