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0 from 45 votes

Sun-Dried Tomato, White Bean, and 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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Calories: 551 kcal
Course: Salad
Cuisine: Italian

Ingredients

  • 16 oz pasta 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

    Cup of Yum
  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 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 (34%) 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: 8Serving

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.