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.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4-6
Share This Recipe


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


  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. 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.