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Sun Dried Tomato Pasta Salad

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A quick Mediterranean-inspired pasta salad with sun-dried tomatoes, fresh basil, mozzarella pearls, and a tangy balsamic dressing, perfect for picnics, potlucks, or light dinners.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings
  • Category: Salad
  • Method: No-Cook (after pasta boiling)
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

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

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, to taste

Instructions

  1. Cook pasta according to package directions until al dente. Drain and toss with spinach to wilt slightly, then rinse under cool water or let 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 to coat. Chill for 30 minutes, then toss with the remaining dressing before serving.

Notes

  • Add grilled chicken, shrimp, or chickpeas for extra protein.
  • Use arugula instead of spinach for a peppery bite.
  • Swap mozzarella pearls for feta for a tangier flavor.
  • Add toasted pine nuts or walnuts for crunch.
  • Reserve some dressing to toss in just before serving if making ahead.

Nutrition

Find it online: https://cheftinaskitchen.com/sun-dried-tomato-pasta-salad/