Sun Dried Tomato Pasta Salad

There’s nothing quite like the burst of flavors from a fresh bowl of pasta salad. The Sun Dried Tomato Pasta Salad combines chewy pasta with vibrant vegetables, tangy sun-dried tomatoes, and creamy cheese, all tossed in a zesty dressing. This refreshing dish takes about 30 minutes to prepare and is perfect for those looking to elevate their picnic or potluck spread with minimal effort.

This recipe is perfect for lunch gatherings or as a delightful side dish at your next barbecue. It’s also great for meal prep, as it stores well in the fridge for a few days.

Why You’ll Love This Recipe

• The chewy pasta provides a satisfying texture that pairs well with the fresh ingredients.
• It’s a versatile dish that can serve both as a main and a side.
• The flavors deepen as it chills, making it ideal for make-ahead meals.
• It’s loaded with nutrients from the spinach and tomatoes.

What You’ll Need

Here’s everything you’ll need to make this dish come to life:

For the Salad

• 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
• 3 oz. baby spinach
• 10 oz. cherry tomatoes, halved
• 1 jar of sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
• 1/2 red onion, small diced
• 1/2 cup shredded parmesan
• 8 oz. mozzarella pearls
• 1/3 cup chopped basil, packed

For the Dressing

• 1/3 cup extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes)
• 1/3 cup oil drained from sun-dried tomatoes
• 2 tbsp balsamic vinegar (regular or white)
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp pepper
• 1/2 tsp salt (more or less to taste)

Note: You can use any short pasta shape you prefer.

Substitutions & Swaps

• Spinach can be replaced by arugula.
• Balsamic vinegar can be swapped with red wine vinegar.
• Parmesan can be substituted with Pecorino Romano.
• Mozzarella pearls can be replaced with diced mozzarella.

How to Make It

Follow these simple steps to create your pasta salad:

Cook the pasta

Cook pasta al dente according to package instructions. Drain and toss with spinach to wilt.

Cool the pasta

Rinse the pasta mixture with cool water to speed up cooling or allow it to cool for 15-20 minutes before the next steps.

Combine ingredients

Toss the cooled pasta and spinach with chopped basil, onion, julienned sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella (if pasta is still warm, wait to add mozzarella until cooled).

Whisk the dressing

Whisk together all dressing ingredients in a separate bowl. Toss 3/4 of the dressing with the pasta salad, reserving 1/4 of the dressing if waiting to serve.

Chill

Chill the pasta salad for about 30 minutes to let the flavors meld. Toss remaining dressing before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, due to pasta texture.
Reheat: Not recommended; best served cold.

Tips for Best Results

• Use room temperature ingredients for better blending in the dressing.
• Let the salad sit after tossing for enhanced flavor.
• Experiment with adding nuts for extra crunch.
• Fresh basil is preferable, but dried basil works in a pinch.

Serving Suggestions

• Serve as a refreshing main dish for lunch.
• Pair with grilled chicken or fish for a complete meal.
• Bring to potlucks or gatherings for a guaranteed crowd-pleaser.