Sun Dried Tomato Pasta Salad

A warm summer evening filled with the aroma of fresh basil and sun-dried tomatoes is the perfect backdrop for a delightful dish like Sun Dried Tomato Pasta Salad. This vibrant salad combines short pasta with a medley of flavors that come together in just 30 minutes, making it an ideal dish for any gathering. The best part? It shines with its bright colors and fresh ingredients, creating a feast for both the eyes and palate.

This recipe is perfect for anyone looking to impress guests or simply enjoy a delicious meal at home. It’s great for potlucks, barbecues, or as a side dish for grilled meats. The pasta salad can also be made ahead of time and stored in the refrigerator, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• It’s packed with fresh ingredients for a vibrant flavor.
• The combination of textures keeps each bite interesting.
• It’s quick to prepare, making it perfect for busy days.
• This dish can be served warm or chilled, versatile for any occasion.

What You’ll Need

Gather the following ingredients to create this delicious pasta salad.

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
• ½ cup shredded parmesan (shaved or grated works)
• 8 oz. mozzarella pearls
• 1/3 c chopped basil, packed

For the Dressing

• ⅓ c extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes)
• ⅓ cup oil drained from sun-dried tomatoes
• 2 T balsamic vinegar (regular or white)
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ½ tsp pepper
• ½ tsp salt (more or less to taste)

Note: Use pre-peeled garlic to save time.

Substitutions & Swaps

• Use whole wheat pasta for a healthier option.
• Swap mozzarella pearls for diced fresh mozzarella.
• Replace balsamic vinegar with red wine vinegar.
• Add grilled chicken for extra protein.

How to Make It

Follow these steps to whip up your amazing pasta salad.

Cook the Pasta

Cook pasta al dente according to package instructions. Once cooked, drain and toss with spinach to wilt. Allow it to cool for 15-20 minutes or rinse with cool water for quicker cooling.

Toss Ingredients Together

Combine pasta and spinach with chopped basil, red onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan, and mozzarella pearls if the pasta has cooled sufficiently.

Whisk Dressing

Whisk together the dressing ingredients: extra virgin olive oil, drained oil from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt.

Dress the Salad

Toss 3/4 of the dressing mixture with the salad. Reserve 1/4 of the dressing for later. Chill the dish for about 30 minutes to allow flavors to blend.

Serve

Just before serving, toss remaining dressing with pasta salad for an extra burst of flavor.

How to Store It

Fridge: Up to 4 days in an airtight container.
Freezer: No, ingredients do not freeze well.
Reheat: Serve cold; no reheating necessary.

Tips for Best Results

• Choose fresh, high-quality sun-dried tomatoes for enhanced flavor.
• Let the salad chill longer if time permits to develop deeper flavors.
• Adjust seasoning according to personal taste preferences.
• Add more vegetables like bell peppers or olives for extra crunch.

Serving Suggestions

• Pair with grilled chicken or shrimp for a full meal.
• Serve alongside crusty bread for a delightful lunch.
• Enjoy as a stand-alone dish at a summer picnic.