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?
The recipe serves 6, but I am not sure the exact ounces. You can divide the portions and weigh them.
I made this for Father’s Day and it was a huge hit! My son who doesn’t like artichoke hearts loved the recipe. I will definitely be making this recipe again and sharing it with my friends.
It’s such a good EASY salad. I am glad you enjoyed it!
This recipe worked out great as a main dish with orecchiette pasta mixed in, and it’s easy to leave the Parmesan cheese out to make it vegan.
Yes, adding pasta helps bulk it up! I am so glad you loved it!
Delicious easy vegetarian lunch!!
YES! So good!