Best 3 Sun Dried Tomato And White Bean Pasta Salad Recipes
Indulge in a burst of Mediterranean flavors with our Sun-dried Tomato and White Bean Pasta Salad, a delightful dish that combines the vibrant tang of sun-dried tomatoes, the creamy texture of white beans, and the al dente bite of pasta. This salad is a symphony of flavors and textures that will tantalize your taste buds with every bite. With a light and refreshing dressing made from olive oil, lemon juice, and herbs, this salad is perfect for warm summer days or as a side dish at your next gathering.
In addition to the main recipe, we've also included a collection of variations to cater to different dietary preferences and tastes. Try the Vegan Sun-dried Tomato and White Bean Pasta Salad for a plant-based option that is just as flavorful and satisfying. For those who prefer a richer and creamier taste, the Sun-dried Tomato and White Bean Pasta Salad with Creamy Dressing is a must-try. And if you're looking for a quick and easy weeknight meal, the Sun-dried Tomato and White Bean Pasta Salad with Chicken is sure to become a go-to recipe.
With its vibrant colors, delicious flavors, and versatility, our Sun-dried Tomato and White Bean Pasta Salad is a dish that is sure to impress. Whether you're a seasoned cook or just starting out in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful culinary experience. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to the Mediterranean!
CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES
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
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 WHITE BEANS, PESTO AND SUN-DRIED TOMATOES
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
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.
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES
Steps:
- 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
- 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
- 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
- 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your pasta salad. Look for ripe tomatoes, crisp beans, and flavorful cheese.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the salad.
- Let the pasta cool before assembling the salad: This will help prevent the pasta from absorbing too much dressing and becoming soggy.
- Use a light hand with the dressing: A little bit of dressing goes a long way. Too much dressing can make the salad greasy and heavy.
- Serve the salad immediately: Pasta salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
This sun-dried tomato and white bean pasta salad is a delicious and refreshing dish that is perfect for a summer picnic or potluck. It is easy to make and can be tailored to your own taste preferences. Whether you like your salad tangy, creamy, or somewhere in between, this recipe has you covered. So next time you are looking for a quick and easy meal, give this pasta salad a try. You won't be disappointed!
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