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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!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Pasta salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Units
Scale
DRESSING
- 1/2 cup olive oil (or oil from the sun-dried tomatoes)
- 1/4 cup champagne vinegar
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- 1 tablespoon Dijon mustard
- 2 cloves garlic, grated
- 2 teaspoons lemon zest
- Kosher salt
- fresh cracked black pepper
PASTA SALAD
- 2 cups finely chopped kale
- 1 pound cooked ditalini pasta
- 15 ounce can cannellini beans, drained and rinsed
- 3.5 ounce jar capers, drained
- 1 cup chopped marinated artichoke heart quarters, drained
- 1 cup sliced, pitted Castelvetrano olives
- 1/2 cup julienne-cut, oil-packed sun-dried tomatoes, chopped
- 1 shallot, halved and thinly sliced
- 8 ounces burrata cheese for serving
GARNISH
- drizzle olive oil
- crispy breadcrumb topping
Instructions
- MAKE DRESSING. Add olive oil, champagne vinegar, garlic, Dijon mustard, parsley, dill, chives, lemon zest, and a couple large pinches of salt and pepper to a medium bowl. Whisk until emulsified and well combined. Season to taste with more salt and pepper.
- MASSAGE KALE. Add kale to a separate large bowl along with a tablespoon of dressing. Massage until the kale begins to wilt.
- ASSEMBLE. To the bowl of kale, add cooked pasta, cannellini beans, capers, artichoke hearts, olives, sun-dried tomatoes, and shallot.
- DRESS + TOSS. Add half the dressing and toss to coat evenly.
- TAKE A REST. Refrigerate for at least 1 hour. Then 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!
- SPREAD THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Notes
- 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.
Find it online: https://midwestfoodieblog.com/white-bean-pasta-salad/
