Every summer I like coming up with a pasta salad that I know will be a sure hit. This Arugula Pasta Salad with White Beans and Crispy Shallots is undoubtedly the one I will be making on repeat. Tossed in a tangy lemon dressing with freshly grated parmesan cheese and toasted walnuts, it’s not only a feast for the eyes, it’s nutritious, comes together in no time, and packs a flavorful punch.
Pasta Salad Season Has Arrived
Here is my first pasta salad recipe of the season and friends, it’s a good one. My love for pasta salads knows no bounds but I love them even more when they go heavy on the vegetables and/or greens so they are in fact a salad and not a bowl of room temperature pasta.
This one packs an entire two cans of white beans and loads of peppery arugula. To make it extra delicious, there’s also crunchy bites of toasted walnuts, salty parmesan cheese, an optional sprinkling of crispy shallots, and a lemon-shallot dressing to give it the bright tanginess all pasta salads need. It’s the kind of salad that feels both light and satisfying and holds up perfectly for spring picnics, meal-prep lunches, or carting to a potluck—just be sure to toss in the greens right before serving if you’d like to keep them extra crispy.
I know beans and pasta may seem like a surprising duo, but they actually make a great combo—think pasta e fagioli. Not only do beans and pasta make a great pairing in the flavor department, but when combined, they make a healthy, complete protein, too.
This salad is not only out of control delicious, it’s also very versatile—add feta instead of parmesan, swap the arugula for baby spinach, or go wild and add more veggies like peas and asparagus. It’s also great warm or cold, fresh or old. You’re going to love it.
And if you need more hearty salads that are great for meal-prep, try this esquites-inspired Mexican Chicken Salad or this kale and quinoa salad with tender chicken and fried halloumi.
Key Ingredients
Here are some quick notes on the key ingredients you will need to make this pasta salad. For a complete list of recipe ingredients and measurements, see the recipe card below.
- Pasta – Needless to say, any pasta shape will work for this pasta salad but smaller, bite-sized shapes will soak up more dressing and make it easier to eat with the beans and leafy greens. Try it with farfalle (bow-tie), small shells, gemelli, orzo, or twist shapes like fusilli and rotini.
- White Beans – I used Great Northern beans but cannellini, white kidney beans, or navy will all work.
- Walnuts – Here I used toasted walnuts but pine nuts or almonds would also work. I love toasted nuts in salads but because my daughter has a severe allergy to tree nuts, all my recipes are tested without nuts as well. This salad is just as delicious without the nuts so if allergies are a concern, simply omit them.
- Shallot – This salad has the option of using raw diced shallots in the dressing, or crispy shallots which have been “fried” in the microwave or stovetop. (See section below for more details.)
- Arugula – Loaded with nutrients and with a peppery bite, arugula is wonderful in this pasta salad. The only downside of arugula is that it can wilt quickly when dressed, so if you need to make the salad ahead, add the arugula just before serving or swap it for a sturdier green, like spinach or baby kale.
- Lemon juice and red wine vinegar – Fresh lemon juice and red wine vinegar give this pasta salad the perfect amount of tanginess.
- Parmesan cheese – Cheese makes pasta salads so much better. Here I like using parmesan cheese which adds a subtle salty creaminess.
Recipe Variations
- Add a meat protein: I usually serve this salad with grilled chicken or fish on the side but you can also cube up some cooled grilled salmon or chicken and toss it with the salad. Sliced steak would also be delicious.
- Add more veggies: Mix in slightly steamed asparagus, sugar snap peas, green peas or sautéed zucchini.
- Use a different cheese: Pecorino, feta or goat cheese would also be great.
Crispy Fried Shallots
I simply adore salads with an oniony element so I almost always add diced shallots to the dressing. For this pasta salad, I thought it would be fun to add crispy fried shallots instead and I’m sure I don’t need to tell you how over-the-top delicious it is.
New-to-me, is frying shallots in the microwave! Friends, it’s quite the revelation. You only need about 7 to 8 minutes and the method is pretty foolproof. The best part of frying the shallots in the microwave is that you’re left with some delicious shallot-infused olive oil to use for the dressing. And if you don’t use all the oil in the dressing, you can save it to use later for cooking or dressing other salads.
If you feel up to it, give it a try (instructions are in the recipe card below) but if you’d rather not go through the extra step, just dice up 1 shallot and add to the dressing. The salad will be just as delicious!
How To Make White Bean and Arugula Pasta Salad
- Cook the pasta. Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the package’s directions. Tip: If preparing ahead, drizzle pasta with a little olive oil and toss to coat. This will prevent it from clumping.
- Fry the shallots. You can fry the shallots in a bit of oil in a skillet until golden and crispy, or fry them in the microwave using the method in the recipe card. Alternatively, you can skip frying the shallots and simply dice 1 small shallot and add it to the dressing.
- Prepare the dressing. In a large bowl, combine all of the dressing ingredients. Whisk until emulsified.
- Toss the salad. Add the cooled pasta to the bowl with the dressing along with the white beans, Parmesan cheese, toasted walnuts, salt, pepper, and half of the fried shallots, if using. Toss until well combined. Taste and adjust seasoning, if needed.
- Add the arugula. Just before serving add the arugula, toss again gently to thoroughly coat. (You can serve the salad in the same bowl you tossed it, or transfer to a large serving platter.)
Make Ahead And Storage Tips
To make ahead: You can prepare all the salad components ahead of time. Keep the cooked pasta, rinsed beans, crispy and dressing in separate containers in the fridge for up to three days. If making the fried shallots, store in an airtight container and keep at room temperature for up to 3 days.
TIP: Before storing the cooked pasta, toss it with a bit of the salad dressing (or a good drizzle of olive oil) so it doesn’t stick or dry out.
About 1 to 2 hours before you’re ready to serve, toss the pasta and white beans with dressing and let sit at room temperature. Add the arugula, toasted walnuts, fried shallots, and parmesan cheese just before serving.
To store: Leftover Salt can be stored in an airtight container in the refrigerator for up to 4 days. If the flavors have gone a little flat, add a little extra lemon juice and salt. The arugula will wilt but it will still be fine to eat.
Serving Suggestions
This satisfying arugula pasta salad with white beans is substantial enough for a warm evening’s light meal. But it’s also a fabulous side dish to serve alongside other mains. Here are a few we enjoy it with:
- Poblano Turkey Burger
- Sweet and Sticky Grilled Drumsticks
- Pineapple Salmon Kabobs
- Spinach and Feta Stuffed Chicken
- Grilled Juicy Chicken Breast
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Thank you!~Sandra
Arugula Pasta Salad with White Beans and Crispy Shallots
Ingredients
- Kosher salt
- 1 pound short-cut pasta, such as farfalle
- 1/4 – 1/3 cup extra-virgin olive oil or avocado oil (for frying the shallots – see notes)
- 4 small/medium-sized shallots, thinly sliced (or 1 shallot if not frying)
- 2 (15-ounce) cans white beans, drained and rinsed
- ½ cup toasted walnut pieces
- 1/3 cup grated Parmesan cheese
- 5 cups arugula
For the dressing
- Juice of 1 lemon, about 2 Tablespoons, plus more if needed
- 2 Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup olive oil (if making fried shallots, use the shallot-infused oil)
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the package’s directions. Tip: If preparing ahead, drizzle pasta with a little olive oil and toss to coat. This will prevent it from clumping.
- To fry the shallots in the microwave: Place sliced shallots in a small, microwave-proof bowl. Add enough oil to just barely cover, about 1/4 to 1/3 cup. Microwave on high, uncovered, for 5 minutes. Using a fork, stir the shallots to make sure the layers have separated. Continue to cook in 30 second to 1 minute increments, stirring between each round, until they are lightly golden. Carefully strain the oil into a heatproof container, and lay out the crispy shallots onto paper towels. The oil will be used for the dressing. To fry the shallots in a skillet: Heat 1/4 cup olive oil in a medium-sized skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Scoop out the shallots, leaving as much oil as possible in the skillet, and place them on paper towels to drain. Use all of the olive oil remaining in skillet for the dressing. *Alternatively, you can skip frying the shallots altogether and simply dice 1 small shallot and add it to the dressing.
- In a large bowl, combine the lemon juice, red wine vinegar, honey, mustard, garlic, salt, pepper, and 1/3 cup olive oil (if you fried the shallots, use that oil).
- Add the cooled pasta to the bowl with the dressing along with the white beans, toasted walnuts, Parmesan cheese, and half of the fried shallots, if using. Toss until well combined. Taste and adjust seasoning if needed by adding a little more lemon juice, vinegar, salt and/or pepper.
- Just before serving add the arugula, toss again gently to thoroughly coat. Garnish with remaining fried shallots and top with a little more cracked pepper to taste. (You can serve the salad in the same bowl you tossed it, or transfer to a large serving platter.) Enjoy!
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