Name: Sun Dried Tomato Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Ingredients: 12 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); ½ red onion (small diced); ½ cup shredded parmesan; 8 oz. mozzarella pearls; ⅓ cup chopped basil (packed); ⅓ cup extra virgin olive oil; ⅓ cup oil drained from sun-dried tomatoes; 2 Tbsp balsamic vinegar; 2 garlic cloves (minced); 1 tsp Italian seasoning; ½ tsp Pepper; ½ tsp Salt

Sun Dried Tomato Pasta Salad is more than just a side dish; it’s a vibrant explosion of Mediterranean flavors that I find myself craving time and time again. Have you ever wondered what makes this particular pasta salad so utterly irresistible? It’s the perfect balance of chewy pasta, the intense, sweet-tart punch of sun-dried tomatoes, and a creamy, tangy dressing that ties it all together. This isn’t your average, bland pasta salad. The sun-dried tomatoes, rehydrated and bursting with concentrated goodness, elevate every single bite, transforming a simple concept into something truly special. It’s the ideal dish for picnics, potlucks, or even a light, satisfying lunch. I love how adaptable it is too, easily welcoming fresh herbs, salty olives, or even some grilled chicken to make it a complete meal.

Ingredients:

12 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)

½ red onion (small diced)

½ cup shredded parmesan (shaved or grated will work)

8 oz. mozzarella pearls

⅓ cup chopped basil (packed)

⅓ cup extra virgin extract olive oil (or enough to make ⅔ cup with oil from tomatoes)

⅓ cup oil drained from sun-dried tomatoes

2 Tbsp balsamic vinegar (regular or white)

2 garlic cloves (minced)

1 tsp Italian seasoning

½ tsp Pepper

½ tsp Salt (more or less to taste)

Bringin extractg Together the Flavors of Summer: Sun-Dried Tomato Pasta Salad

This Sun-Dried Tomato Pasta Salad is a vibrant explosion of Mediterranean flavors that’s perfect for picnics, potlucks, or a simple weeknight meal. It’s incredibly versatile, allowing you to adjust ingredients to your liking, and the combination of sweet sun-dried tomatoes, tangy balsamic, fresh basil, and creamy mozzarella is simply irresistible. I love how the intense, concentrated flavor of the sun-dried tomatoes infuses every bite, making this salad far more exciting than your average pasta dish. The beauty of this salad is that it tastes even better as the flavors meld together in the refrigerator, making it an excellent make-ahead option. Let’s get started on creating this crowd-pleasing favorite.

Cooking the Pasta

The foundation of any great pasta salad is perfectly cooked pasta. For this recipe, I recommend using a short pasta shape like rigatoni, rotini, or bow ties. These shapes have nooks and crannies that are perfect for catching all the delicious dressing and small bits of ingredients.

Bring a large pot of generously salted water to a rolling boil. Think of it as seasoning the pasta from the inside out. Once boiling, add your 12 oz. of chosen short pasta.

Cook the pasta according to the package directions, but aim for al dente. This means the pasta should be tender but still have a slight bite to it. Overcooked pasta will turn mushy in the salad, which is definitely something we want to avoid. I usually start checking for doneness a minute or two before the suggested cooking time.

Once the pasta is al dente, drain it thoroughly in a colander. It’s important to drain it well so excess water doesn’t dilute our dressing. To prevent the pasta from sticking together as it cools, you can rinse it briefly with cold water. This is a step some people skip for hot pasta dishes, but for a pasta salad, it’s a helpful way to keep the individual pieces separate and ready to absorb the dressing.

Preparing the Dressing and Mixing

The dressing is where the magic truly happens, tying all the vibrant ingredients together. The oil from the sun-dried tomatoes adds a wonderfully rich depth of flavor, and combining it with good quality extra virgin extract olive oil creates a balanced and aromatic dressing.

While the pasta is cooking and cooling, let’s prepare our dressing. In a small bowl or a mason jar, combine the ⅓ cup of reserved oil drained from the sun-dried tomatoes with ⅓ cup of extra virgin extract olive oil. If you don’t have quite enough oil from the tomatoes, simply top it up with more extra virgin extract olive oil until you reach the ⅔ cup total.

Add the 2 tablespoons of balsamic vinegar to the oil. You can use regular balsamic vinegar for a deeper, richer flavor, or white balsamic vinegar for a lighter, brighter tang. Whichever you choose, it will add a lovely acidity that cuts through the richness of the oil and cheese.

Next, stir in the 2 minced garlic cloves. Freshly minced garlic will provide the most potent flavor, but if you’re in a pinch, garlic powder can be used sparingly. Add the 1 teaspoon of Italian seasoning, ½ teaspoon of pepper, and ½ teaspoon of salt. Remember, you can always add more salt later if needed, so start with this amount.

Whisk or shake the dressing vigorously until it is well combined and emulsified. Taste the dressing and adjust seasoning if necessary. If it’s too tart, a tiny pinch of sugar can balance it out, or if it needs more punch, a little more salt or pepper.

Assembling Your Flavorful Salad

Now comes the fun part – combining all the beautiful ingredients into a harmonious pasta salad. The key is to ensure everything is well distributed so you get a delightful mix of textures and tastes in every forkful.

In a large mixing bowl, combine the cooled, drained pasta with the 10 oz. of halved cherry tomatoes. The vibrant red of the tomatoes will instantly brighten the salad.

Add the drained sun-dried tomatoes (which you can chop into smaller pieces if you prefer), the ½ cup of shredded parmesan cheese, and the 8 oz. of mozzarella pearls. The mozzarella pearls are wonderful because they provide little bursts of creamy goodness.

Gently fold in the 3 oz. of baby spinach. The residual heat from the pasta will slightly wilt the spinach, making it tender and easier to digest. Make sure it’s evenly distributed throughout the salad.

Pour about half of the prepared dressing over the salad and toss gently to coat. Add the remaining dressing gradually, tossing as you go, until the salad is dressed to your liking. You might not need all of the dressing, or you might find you want a little extra to make it more saucy.

Finally, stir in the ⅓ cup of chopped fresh basil. The aroma of fresh basil is incredible and truly elevates this dish. If you like a little more bite, add the ½ small diced red onion now. For a milder onion flavor, you can soak the diced red onion in cold water for about 10 minutes before adding it.

Chill and Serve

While this Sun-Dried Tomato Pasta Salad can be enjoyed immediately, I highly recommend letting it chill in the refrigerator for at least 30 minutes. This allows all the flavors to meld together beautifully, creating a more complex and satisfying taste. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. This salad is fantastic served cold or at room temperature. It makes a wonderful side dish for grilled meats, sandwiches, or as a light lunch on its own. Enjoy the taste of sunshine!

Conclusion:

This Sun Dried Tomato Pasta Salad is an absolute winner for so many reasons! It’s incredibly flavorful, thanks to the intense sweetness of the sun-dried tomatoes, the zesty tang of the dressing, and the fresh herbs that really make it sing. It’s also wonderfully versatile, making it perfect for everything from a quick weeknight dinner to a show-stopping side dish at your next barbecue or potluck. The satisfying textures of al dente pasta, tender vegetables, and chewy tomatoes create a delightful eating experience that I know you’ll love. Don’t hesitate to give this Sun Dried Tomato Pasta Salad a try – I’m confident it will become a staple in your recipe rotation!

Serve it chilled or at room temperature. It’s fantastic on its own, or consider pairing it with grilled chicken, fish, or a hearty lentil soup for a complete meal. Feeling adventurous? You can easily customize this recipe. Add crum extractbled feta or goat cheese for extra creaminess, toss in some Kalamata olives for a briny kick, or incorporate chickpeas for added protein and fiber. Roasted red peppers or artichoke hearts would also be delicious additions.

Frequently Asked Questions:

Can I make this pasta salad ahead of time?

Absolutely! In fact, it’s even better when made a few hours in advance. This allows the flavors to meld together beautifully. Store it covered in the refrigerator.

What type of pasta works best for this salad?

I love using rotini, farfalle (bow-tie), or penne because their nooks and crannies hold onto the dressing and chopped ingredients wonderfully. However, any short pasta shape will work well.

Sun Dried Tomato Pasta Salad

A vibrant and flavorful pasta salad featuring sun-dried tomatoes, fresh spinach, mozzarella pearls, and a zesty balsamic vinaigrette.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
8 servings

Ingredients

12 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)
½ red onion (small diced)
½ cup shredded parmesan
8 oz. mozzarella pearls
⅓ cup chopped basil (packed)
⅓ cup extra virgin olive oil
⅓ cup oil drained from sun-dried tomatoes
2 Tbsp balsamic vinegar
2 garlic cloves (minced)
1 tsp Italian seasoning
½ tsp Pepper
½ tsp Salt

Instructions

Step 1
Cook pasta according to package directions. Drain and rinse with cold water to cool.
Step 2
In a large bowl, combine the cooked pasta, baby spinach, halved cherry tomatoes, drained sun-dried tomatoes, diced red onion, and mozzarella pearls.
Step 3
In a small bowl, whisk together the extra virgin olive oil, oil drained from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt.
Step 4
Pour the dressing over the pasta mixture and toss gently to combine.
Step 5
Stir in the chopped basil and shredded parmesan.
Step 6
Chill for at least 30 minutes before serving to allow flavors to meld.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Sun Dried Tomato Pasta Salad- Easy & Delicious Recipe

Ingredients: