Sun Dried Tomato Pasta Salad

Why You’ll Love This Recipe

• Quick and easy to prepare with minimal chopping.

• Bursting with fresh flavors and a tangy-sweet dressing.

• Perfect for feeding a crowd or making ahead for gatherings.

• Versatile enough to serve as a side dish or vegetarian main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salad:

• 16 oz short pasta (rigatoni, rotini, bow tie, etc.)

• 3 oz baby spinach

• 10 oz cherry tomatoes, halved

• 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian herbs, drained and julienned

• 1/2 red onion, small diced

• 1/2 cup shredded parmesan (shaved or grated works too)

• 8 oz mozzarella pearls

• 1/3 cup chopped fresh basil, packed

Dressing:

• 1/3 cup extra virgin olive oil

• 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 black pepper

• 1/2 tsp salt, more or less to taste

Directions

1. Cook pasta according to package instructions until al dente. Drain and toss with spinach to wilt slightly. Rinse under cool water or allow to cool for 15–20 minutes.

2. In a large bowl, combine pasta, basil, onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella (add mozzarella after pasta cools to prevent melting).

3. In a separate bowl, whisk together olive oil, sun-dried tomato oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt.

4. Pour 3/4 of the dressing over the salad and toss well. Chill for about 30 minutes, then toss with the remaining dressing before serving.

Servings and timing

• Servings: 12

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Add grilled chicken, shrimp, or chickpeas for extra protein.

• Sprinkle in toasted pine nuts or walnuts for added crunch.

• Swap mozzarella pearls with feta for a tangier bite.

• Use arugula instead of spinach for a peppery flavor.

• Add roasted red peppers for a smoky twist.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3–4 days. Let the salad sit at room temperature for 15 minutes before serving to allow the oil to liquefy. Toss with extra dressing or olive oil if it seems dry. This recipe is not freezer-friendly.

FAQs

Can I make this pasta salad ahead of time?

Yes, it’s ideal for making ahead. Just reserve part of the dressing to toss in right before serving.

What type of pasta works best?

Short pasta shapes like rotini, bow tie, or rigatoni work well because they hold the dressing and mix-ins.

Can I use dry sun-dried tomatoes instead of oil-packed?

Yes, but you’ll need to rehydrate them in hot water and add extra olive oil to the dressing.

How do I keep the mozzarella from melting?

Let the pasta cool before adding mozzarella or chill the salad first, then mix in the cheese.

Can I make this salad gluten-free?

Yes, simply use gluten-free pasta.

Is it okay to use baby kale instead of spinach?

Absolutely, but kale has a firmer texture, so you may want to massage it with a little olive oil before adding.

What can I use instead of balsamic vinegar?

Red wine vinegar or white wine vinegar will work, though the flavor will be slightly different.

How can I make this vegan?

Use a plant-based parmesan and mozzarella alternative or skip the cheese altogether.

Can I serve this warm?

Yes, but the mozzarella may soften or melt slightly if served warm.

How do I prevent the pasta from getting mushy?

Cook it al dente and rinse briefly with cool water to stop the cooking process.

Conclusion

This Sun-Dried Tomato Pasta Salad is a fresh, flavorful, and easy-to-make dish that’s perfect for any occasion. With its combination of savory sun-dried tomatoes, creamy mozzarella, and fragrant basil, every bite is a taste of summer. Whether you enjoy it as a light main course or a side dish, it’s sure to be a crowd-pleaser.

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