Sun-dried tomato, white bean, and artichoke pesto pasta salad is a hearty, colorful dish perfect for potlucks and summer snacking. Make it ahead!

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.