Sun Dried Tomato Pasta Salad

The warm aroma of sun-dried tomatoes and basil fills the air as you mix together a vibrant pasta salad. This Sun Dried Tomato Pasta Salad comes together in just under an hour, combining fresh ingredients with hearty pasta for a meal that’s perfect for picnics or potlucks. Its bright flavors are not only delicious but also refreshing, making it a standout dish any time of year.

This recipe is ideal for anyone looking to enjoy a quick yet satisfying meal, whether you’re feeding a crowd or looking for a filling lunch. It can be made ahead of time and stored in the fridge, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• It features a delightful combination of textures, from the pasta to the creamy mozzarella and crunchy onions.
• The sun-dried tomatoes lend a robust flavor that elevates this salad beyond ordinary.
• It can be made in advance, making it an excellent choice for meal prep.
• Fresh spinach and basil add a pop of color and nutrition.

What You’ll Need

Before diving into the preparation, gather the following ingredients:

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 (shaved or grated will work)
• 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)

Use fresh basil for the best flavor.

Substitutions & Swaps

• Use gluten-free pasta for a gluten-free version.
• Substitute feta for mozzarella for a tangy twist.
• Swap balsamic vinegar with lemon juice for brightness.
• Any green can replace spinach, like arugula.

How to Make It

Prepare this delightful pasta salad in just a few simple steps.

Cook pasta

Cook pasta al dente according to package instructions. When pasta is cooked, drain it, and toss it with spinach to wilt. Rinse with cool water to expedite cooling or allow it to cool for 15-20 minutes.

Combine ingredients

Toss pasta and spinach with chopped basil, diced onion, julienned sun-dried tomatoes, halved cherry tomatoes, parmesan, and mozzarella. If the pasta is still warm, wait to add the mozzarella until it cools down.

Whisk dressing

Whisk together all the dressing ingredients in a separate bowl until well combined.

Dress salad

Toss 3/4 of the dressing with the pasta salad, reserving 1/4 of the dressing if serving later.

Chill and serve

Chill the salad for about 30 minutes to allow flavors to meld, then toss with the remaining dressing before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the pasta texture may degrade.
Reheat: Serve cold; no reheating necessary.

Tips for Best Results

• Allow the salad to chill longer for enhanced flavor.
• Adjust seasoning to your taste before serving.
• Use high-quality olive oil for the dressing for the best flavor impact.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside garlic bread for a delicious dinner.
• Enjoy it at summer barbecues or picnics for a refreshing side dish.