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

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4.8 from 45 votes

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!

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Servings: 8

Calories: 551 kcal

Course: Salad

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 tomato drained and roughly chopped
2 cups arugula
½ cup Parmesan Cheese shredded
salt to taste
black pepper to taste
3 tablespoons basil chopped, fresh
2 tablespoons pine nuts for garnish, optional

Instructions

Cup of Yum

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.
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 Information

Calories 551kcal (28%) Carbohydrates 72g (24%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 4g (20%) Cholesterol 7mg (2%) Sodium 639mg (27%) Potassium 1173mg (25%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 1515IU (30%) Vitamin C 19.6mg (22%) Calcium 223mg (22%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 551

% Daily Value*

Calories	551kcal	28%
Carbohydrates	72g	24%
Protein	20g	40%
Fat	21g	32%
Saturated Fat	4g	20%
Cholesterol	7mg	2%
Sodium	639mg	27%
Potassium	1173mg	25%
Fiber	9g	36%
Sugar	11g	22%
Vitamin A	1515IU	30%
Vitamin C	19.6mg	22%
Calcium	223mg	22%
Iron	5.3mg	29%

* Percent Daily Values are based on a 2,000 calorie diet.