Pantry storage foods have a few variables to consider. I try to follow these guidelines and examples:

Rotation: It is good to stock foods that you normally consume. However you should expect some dietary variance depending on status quo vs. critical event.

Economy: I like foods that give me the best bang for the buck calorie wise, looking at what gives me the most wholesome blend of fats, proteins and carbs.

Satisfying consumption: We all have our favorites, right?

Longevity: A lot of the larder of my pantry has a typical shelf life of at least two years.

So, things like spam and underwood potted meats, canned dinners (ravioli, just cuz it's one of my favs), dry pasta, rice, and legumes, instant oatmeal packets, spaghetti sauces; all these work well. I think just about any canned items are going to be fine so long as you scrutinize and reject dented ones.