Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Sun-Dried Tomato, White Bean, & Artichoke Pesto Pasta Salad
Sun-Dried Tomato, White Bean, & Artichoke Pesto Pasta Salad
About the Recipe
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!
We like this as a cold pasta in the summertime! I like to make it early in the day before it gets too warm outside, then pull it out of the fridge when everyone is ready to eat. No standing over a hot stove during the warmest part of the day! Because it’s so good cold, it also makes for A+ leftovers and lunches. If you want to serve it warm, go for it!
If you’d like a more filling pasta salad, this one would be delicious with grilled or shredded chicken added in. You could also use a rotisserie chicken to make it that much easier on yourself!
By: Two Peas & Their Pod
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
Getting it done:
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.
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
Getting it done:
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.
About the Recipe
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!
We like this as a cold pasta in the summertime! I like to make it early in the day before it gets too warm outside, then pull it out of the fridge when everyone is ready to eat. No standing over a hot stove during the warmest part of the day! Because it’s so good cold, it also makes for A+ leftovers and lunches. If you want to serve it warm, go for it!
If you’d like a more filling pasta salad, this one would be delicious with grilled or shredded chicken added in. You could also use a rotisserie chicken to make it that much easier on yourself!
By: Two Peas & Their Pod
Nutritional Info
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