Best 7 Sun Dried Tomato And White Bean Pasta Salad Recipes

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Sun dried tomato and white bean pasta salad is a flavorful and healthy dish that is perfect for a light meal or a side dish. Sun dried tomatoes add a tangy sweetness to the salad, while white beans provide a creamy and filling texture. Pasta brings a hearty base and fresh herbs like basil and oregano brighten up the flavors. This salad is easy to make and can be customized to your liking, making it a versatile and enjoyable option for any occasion.

Here are our top 7 tried and tested recipes!

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PASTA WITH SUN-DRIED TOMATOES



Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

  • Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  • For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  • Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SUN DRIED TOMATO AND WHITE BEAN PASTA SALAD



SUN DRIED TOMATO AND WHITE BEAN PASTA SALAD image

Categories     Salad     Pasta     Side     Vegetarian     Quick & Easy     Backyard BBQ     Boil

Yield 6 cups

Number Of Ingredients 11

1/2 pund - Rotini Pasta, Cooked and Cooled
1 - 15.5ounce can of cannellini beans
1/2 cup - Parmigiano-Reggiano cheese
1/2 cup - finely chopped white onion
1/2 cup - chopped sun dried tomatoes
1/4 cup - Red wine vinegar
1/3 cup - Extra virgin olive oil
2 tablespoon - Balsamic vinegar
1 teaspoon - Oregano
1 teaspoon - Parsley
salt and white pepper to taste

Steps:

  • In a small mixing bowl combine oil, both vinegars, oregano, tomatoes, parsley and salt and pepper. Mix well. Then, in a larger bowl, combine beans, pasta, onion and the oil & vinegar mixture. Carefully fold together, trying not to smash the beans. You can add the parmesan over the salad when served or mix into the salad.

PASTA WITH WHITE BEANS, PESTO AND SUN-DRIED TOMATOES



Pasta with White Beans, Pesto and Sun-Dried Tomatoes image

Provided by Catherine Verilli

Categories     Bean     Pasta     Tomato     Dinner     Fall     Potluck     Bon Appétit     Maryland     Vegetarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 Servings

Number Of Ingredients 8

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained
8 ounces gemelli pasta
1/4 cup freshly grated Parmesan cheese (about 1 ounce)

Steps:

  • Heat olive oil in heavy medium saucepan over medium heat. Add garlic; sauté 2 minutes. Add tomatoes, wine and pesto; simmer over medium heat until reduced slightly, about 5 minutes. Add cannellini and stir until heated through.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water.
  • Add pasta and cheese to sauce; toss to coat. Mix in enough reserved pasta water, 1/4 cup at a time, to moisten. Season to taste with salt and pepper.

SUN-DRIED TOMATO & BEAN SALAD



Sun-Dried Tomato & Bean Salad image

From Cooking Light Magazine. A different twist on 3-bean salad, this makes enough for a crowd, and is great for potlucks. I never have leftovers! Don't be intimidated by the long list of ingredients- they come together quickly. Let this chill overnight for best flavor.

Provided by Kizzikate

Categories     Beans

Time 8h15m

Yield 14 serving(s)

Number Of Ingredients 13

1 (8 ounce) jar sun-dried tomatoes packed in oil
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 (14 ounce) can red kidney beans
1 (14 ounce) can white kidney beans
1 (14 ounce) can black beans
1 (14 ounce) can black-eyed peas
1 small red onion, thinly sliced
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper

Steps:

  • Rinse and drain all beans & peas.
  • Drain tomatoes and reserve oil.
  • Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
  • In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
  • Pour vinegar mixture over beans, and toss to coat.
  • Cover and chill overnight.

Nutrition Facts : Calories 161.7, Fat 2.9, SaturatedFat 0.4, Sodium 380.6, Carbohydrate 27.4, Fiber 7.5, Sugar 4.4, Protein 8.1

PASTA & SUN-DRIED TOMATO SALAD



Pasta & Sun-Dried Tomato Salad image

The beauty of this sun-dried tomato pasta salad is that it can be served warm or cold. It's an ideal dish for casual picnics and cookouts. -Dawn Williams, Scottsboro, Alabama

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 can (49 ounces) reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese
4 fresh basil leaves, thinly sliced
Optional toppings: crumbled feta cheese and chickpeas

Steps:

  • In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally. , Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely., Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

Nutrition Facts :

WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES



White Bean and Pasta Soup With Sun-Dried Tomatoes image

I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it.

Provided by Babs in Toyland

Categories     One Dish Meal

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup dried white bean, rinsed and picked over (such as Great Northern or cannellini)
1/4 cup olive oil
2 cups finely diced yellow onions
2 medium carrots, peeled and diced
1/2 cup diced fennel or 1/2 cup diced celery
4 garlic cloves, minced
3/4 teaspoon dried red pepper flakes
2 bay leaves
8 cups chicken stock
8 ounces bow tie pasta
1/2 cup fine diced sun-dried tomato (use the dry ones and reconstitute them in some hot water for 10 minutes before chopping)
1/4 cup finely diced fresh parsley
freshly grated parmesan cheese

Steps:

  • Soak beans overnight in enough water to cover by 3 inches.
  • Heat oil in a large heavy soup pot over medium heat.
  • Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
  • Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
  • Add beans and 7 cups stock.
  • Increase heat and bring to boil.
  • Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
  • (Can be made one day ahead and cover and refrigerate at this point).
  • Bring to a simmer before continuing.
  • Add pasta and tomatoes to soup.
  • Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
  • Add parsley.
  • Taste and adjust seasonings with salt.
  • Discard bay leaves.
  • Ladle soup into bowls.
  • Serve, passing cheese seperately.

Tips:

  • Use high-quality ingredients: Fresh, ripe vegetables, flavorful herbs, and well-seasoned beans will make all the difference in the taste of your pasta salad.
  • Don't overcook the pasta: Al dente pasta is the best choice for pasta salad. It will hold its shape and won't get mushy.
  • Let the pasta cool completely before adding the other ingredients: This will prevent the pasta from absorbing too much of the dressing and becoming soggy.
  • Use a flavorful dressing: A good dressing will bring all the flavors of the salad together. Use a combination of olive oil, vinegar, herbs, and spices to create a dressing that is both flavorful and balanced.
  • Add some crunch: Nuts, seeds, or croutons can add a nice crunch to your pasta salad. They will also add some extra flavor and texture.
  • Serve the pasta salad chilled: Pasta salad is best served chilled. This will help the flavors to meld together and will also make the salad more refreshing.

Conclusion:

Sun-dried tomato and white bean pasta salad is a delicious, healthy, and easy-to-make dish that is perfect for summer gatherings. With its vibrant colors, flavorful ingredients, and refreshing dressing, this salad is sure to be a hit. So next time you're looking for a light and flavorful meal, give this sun-dried tomato and white bean pasta salad a try. You won't be disappointed!

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