Marinated White Bean Pasta Salad

This easy marinated white bean pasta salad is loaded with kale, artichoke hearts, olives, capers, and sun-dried tomatoes, tossed in a bright champagne vinaigrette and topped with creamy burrata and crispy breadcrumbs. I think it’s hearty enough to be a meal but impressive enough to bring somewhere, too!

This is the kind of salad that will have people asking for the recipe before they’ve even finished their plate!

Here’s what you’ll need.

Here’s how it all comes together.

TAKE A REST. Refrigerate for at least 1 hour. Add the remaining dressing and transfer to a serving platter.

SERVE + GARNISH. Break burrata over the salad. Drizzle with olive oil and sprinkle with crispy breadcrumb topping. Enjoy!

Things I learned while testing this recipe.

• Salt your pasta water before you boil the pasta. This is your first chance to season the pasta, and it makes a difference in the overall flavor of the dish. I recommend at least 2 tablespoons of Kosher salt, added just before you drop the noodles in.
• Don’t skip the massage! It might feel a little extra, but massaging the kale takes it from tough and bitter to silky and mild in just minutes. It’s a must!
• Add the dressing in two stages. Half before it rests, half right before serving. This keeps everything from getting dry and sad while it sits in the fridge and then adds a punch of fresh flavor just before you eat it.

Make ahead magic.

• If you need a pasta salad that can do it all – feed a crowd, survive a few days in the fridge, and somehow get better the longer it sits – this is it!
• Obviously, pasta salads in general are an ideal make-ahead dish. The longer they sit, the better they get.
• My favorite part about this particular pasta salad is that it’s so delicious you could pair it alongside chicken skewers for a satisfying meal. But it’s also so hearty that it can stand alone as a well-balanced lunch too!
• If you’re into meal prepping, this is a great option. Add just half the dressing initially, then portion out into lunch servings and add a splash of dressing before you eat.
• If the salad has been sitting in the fridge for a couple days, I recommend stirring in a pinch of Kosher salt just to pump up the overall flavor a bit.

Here’s what I’d serve with this.

• super easy grilled chicken sandwich
• simple Greek chicken recipe
• chicken Parmesan meatballs
• herby meatballs + creamy feta
• Sunday stovetop meatballs

Just in case you have leftovers.

• Store in an airtight container in the fridge for up to 4 days.
• The flavors actually deepen overnight, so day-two leftovers are genuinely great.
• Hold off on adding the burrata until you’re ready to serve, as it doesn’t store well once broken.
• Add a splash of olive oil and a couple pinches of salt and pepper before serving if it’s been sitting in the fridge for a couple days.

More easy pasta salad recipes for your eating pleasure.