Name: Sun-Dried Tomato, White Bean, and Artichoke Pesto Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 16 oz fusilli pasta (or other short-cut pasta); 1 cup basil pesto; 14 oz white beans, rinsed and drained; 14 oz artichoke hearts, drained and roughly chopped; 6 oz sun-dried tomatoes, drained and roughly chopped; 2 cups arugula; ½ cup shredded Parmesan cheese; Salt and black pepper, to taste; 3 tablespoons fresh basil, chopped; 2 tablespoons pine nuts (for garnish, optional)

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Introduction

This Sun-Dried Tomato, White Bean, and Artichoke Pesto Pasta Salad is a vibrant and satisfying dish perfect for warm weather meals or potlucks. Combining fresh and savory flavors with hearty ingredients, it makes a delicious and easy-to-prepare salad that can be served immediately or chilled for later.

A white bowl filled with a colorful pasta salad that has about four main layers: the base layer is spiral pasta with a light green pesto coating, mixed evenly with white beans; scattered throughout are sun-dried tomatoes in deep red strips, dark green leafy arugula, and light green artichoke hearts; on top are thin, white shavings of cheese placed randomly, along with a sprinkle of tan pine nuts; fresh green basil leaves and a purple basil flower are arranged on one side for garnish, and a quarter lemon wedge rests on the edge of the bowl; a silver spoon stands upright in the bowl; nearby on the white marbled surface are small white bowls holding pine nuts and sun-dried tomatoes, with a piece of striped cloth below the bowl; photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz fusilli pasta (or other short cut pasta)
1 cup basil pesto
14 oz white beans, rinsed and drained
14 oz artichoke hearts, drained and roughly chopped
6 oz sun-dried tomatoes, drained and roughly chopped
2 cups arugula
½ cup shredded Parmesan cheese
Salt and black pepper, to taste
3 tablespoons fresh basil, chopped
2 tablespoons pine nuts (for garnish, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and rinse the pasta with cold water, then transfer it to a large bowl.
Step 2: Add the basil pesto to the pasta and stir well to coat evenly. Gently fold in the white beans, artichoke hearts, sun-dried tomatoes, arugula, and Parmesan cheese. Season with salt and black pepper to taste.
Step 3: Garnish with chopped fresh basil and pine nuts, if using. Serve the salad immediately or chill it until ready to serve.

Tips & Variations

Use any short pasta shape you like, such as penne or rotini, to suit your preference.
For extra protein, add grilled chicken or cooked shrimp.
If you prefer a nuttier flavor, toast the pine nuts lightly before sprinkling on top.
Swap arugula for baby spinach or mixed greens for a milder taste.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It can be enjoyed cold or brought to room temperature. If the salad thickens after chilling, you can add a little extra pesto or olive oil to loosen it up.

How to Serve

The image shows two white bowls filled with a colorful pasta salad placed on a white marbled surface. Each bowl contains three layers: a bottom layer of light beige rotini pasta, a middle layer of green spinach leaves and pale green artichoke slices, and a top layer scattering of white beans, bright red sun-dried tomatoes, and fresh green basil leaves. One bowl has a silver fork stuck into the pasta. Nearby, a small wooden bowl holds a handful of light brown pine nuts, and fresh basil sprigs are scattered around. A white cloth with red stripes lies next to the bowls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, it tastes great when made a few hours in advance or even the day before. Just store it covered in the refrigerator and stir before serving.

Can I use a different type of pesto?

Absolutely! Feel free to use sun-dried tomato pesto, spinach pesto, or any other pesto variety you love to change up the flavors.