Quick Pantry Salad Recipe

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One morning a few years back, I suddenly remembered I needed to bring a salad for that day's Bible study luncheon. I headed to the pantry, pulled together ingredients and created this recipe.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16-18 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16-18 servings


  • 4-1/2 cups cooked elbow macaroni
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cups cubed cooked turkey or chicken
  • 1 small cucumber, seeded and chopped
  • 2 celery ribs, thinly sliced
  • 1 cup shredded carrots
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup frozen peas, thawed
  • 6 hard-cooked eggs, chopped
  • 1 cup mayonnaise
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon poultry seasoning
  • 1/4 to 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 232 calories, 13g fat (2g saturated fat), 87mg cholesterol, 280mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 10g protein.


  1. In a large bowl, combine the first 11 ingredients. Combine mayonnaise, milk and seasonings in a small bowl. Pour over salad and toss to coat. Serve immediately or refrigerate until ready to serve. Yield: 16-18 servings.
Originally published as Quick Pantry Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p51

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