Name: Recipe "Sun-Dried Tomato, White Bean, & Artichoke Pesto Pasta Salad"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 16 oz fusilli 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 cup arugula; 0.5 cup Parmesan cheese (shredded); salt and black pepper; 3 tbsp fresh basil (chopped); 2 tbsp pine nuts (for garnish, optional)

You’ll probably want to bookmark Spinach Artichoke Pesto Tortellini Soup, Balsamic Grilled Cherry, Blueberry, Goat Cheese, and Candied Hazelnut Salad, or Spinach Artichoke White Bean Crostini as well.

A Summer-Ready Pesto Pasta Salad

I’ve always thought pesto pasta salad is as fun to say as it is to eat. This one takes that classic and adds white beans, artichokes, sun-dried tomatoes, and arugula. The result is a hearty, colorful salad that works for potlucks, weeknight dinners, or a simple side.

Why You’ll Love This Pesto Pasta Salad

Minimal cooking: just boil the pasta while you open a few cans.
Every bite has something different: tender beans, briny artichokes, and chewy sun-dried tomatoes.
It holds up well in the fridge, so you can make it a day ahead for a party.

Tips for Making the Best Pesto Pasta Salad

I like using fusilli here because the spiral ridges catch every bit of pesto. But any short pasta works, like farfalle, penne, or orecchiette. Cook it al dente, then rinse it under cold water to stop the cooking and cool it down fast. That keeps the pasta from turning mushy in the salad.

Choosing the Right Pesto for This Salad

The pesto is the star here, so pick a good one. Look for a refrigerated basil pesto with basil as the first ingredient and plenty of pine nuts. Avoid overly oily or artificial-tasting brands. If you make your own, combine fresh basil, garlic, pine nuts, Parmesan, and olive oil in a food processor. For a vegan version, skip the cheese or use nutritional yeast.

Ways to Change Up This Pesto Pasta Salad

To add more protein, stir in grilled chicken, chickpeas, or flaked tuna. If you prefer a milder green, swap the arugula for baby spinach. For a dairy-free version, use a vegan pesto or one made without cheese. You can also add a handful of halved cherry tomatoes for extra color.

How to Serve This Pesto Pasta Salad

Serve this pesto pasta salad as a main dish with a side of crusty bread or as a side with grilled chicken, fish, or steak. For a lighter meal, pile it onto a bed of mixed greens. Top each serving with extra Parmesan, fresh basil, and toasted pine nuts for crunch.

Storing Leftover Pesto Pasta Salad

Keep leftover salad in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the pesto as it sits, so stir in an extra spoonful of pesto or a drizzle of olive oil before serving to bring back the flavor.

Frequently Asked Questions About This Pesto Pasta Salad

Can I use dried beans instead of canned?

Yes, but you’ll need to cook them first. Use about 1.5 cups of cooked white beans per can called for. Canned beans save time and are perfectly fine here.

Can I make this salad gluten-free?

Absolutely. Just use your favorite gluten-free pasta, such as brown rice or chickpea fusilli. Cook it according to package directions and rinse with cold water.

How far ahead can I make this?

This salad actually tastes better after a few hours in the fridge. You can make it up to a day in advance. Just give it a good stir and adjust seasoning before serving.

Recipe

Sun-Dried Tomato, White Bean, & Artichoke Pesto Pasta Salad

Sun-dried tomatoes, white beans, and artichokes come together in a pesto pasta salad that’s great for potlucks, leftovers, and snacking all summer long!

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Lunch

Course

Italian

Cuisine

707 kcal

Calories

Ingredients

Servings

16 oz fusilli 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 cup arugula
0.5 cup Parmesan cheese, shredded
salt and black pepper
3 tbsp fresh basil, chopped
2 tbsp pine nuts, for garnish, optional

Instructions

1
Bring a large pot of salted water to boil. Cook the pasta until al dente according to package directions. Drain and rinse the pasta with cold water. Transfer the pasta to a large bowl.

2
Add the basil pesto to the pasta and stir until the pasta is well coated. Gently stir in the white beans, artichoke hearts, sun-dried tomatoes, arugula, and Parmesan cheese. Season with salt and black pepper, to taste. Garnish with fresh basil and pine nuts, if using. Serve immediately or chill until ready to serve.

Nutrition (per serving)

707kcal

Calorie breakdown

Protein22%158 kcal

Fat29%215 kcal

Carbohydrates49%355 kcal

How this was calculated — 10 of 10 ingredients matched

fusilli pastaPasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry1642 kcal

basil pestoSauce, pesto, CLASSICO, basil pesto, ready-to-serve893 kcal

white beansBeans, white, mature seeds, raw1322 kcal

artichoke heartsTurkey, all classes, heart, raw556 kcal

sun-dried tomatoesTomatoes, sun-dried439 kcal

arugulaArugula, raw120 kcal

Parmesan cheeseCheese, parmesan, hard470 kcal

salt and black pepperPepper, banana, raw0 kcal

fresh basilBasil, fresh10 kcal

pine nutsNuts, pine nuts, dried202 kcal

Serving size ≈ 292 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, pasta, Pesto, salad, summer, vegetarian

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