If you’re craving a vibrant, flavor-packed dish that shines at any picnic, potluck, or weekday lunch, Sun Dried Tomato Pasta Salad is about to become your new go-to favorite. This irresistible salad is a harmony of tender pasta, juicy tomatoes, savory sun-dried tomatoes, creamy mozzarella, and fresh basil—all tossed in a tangy homemade dressing you’ll want to pour on everything.
Why You’ll Love This Recipe
- Bursts with Mediterranean flavor: Sun-dried tomatoes, fresh basil, and a balsamic vinaigrette bring bold, sun-kissed flavors that scream summer.
- Perfect for Make-Ahead Meals: This pasta salad tastes even better after it chills, making it ideal for meal prep, picnics, and gatherings.
- Super Versatile: Easily customize with your favorite veggies or cheeses—this salad welcomes delicious creativity.
- A Feast for the Eyes: Between the pop of cherry tomatoes, emerald spinach, and creamy mozzarella pearls, every bowl looks utterly irresistible.
Ingredients You’ll Need
Sun Dried Tomato Pasta Salad is all about letting top-notch ingredients do the heavy lifting! Each one brings its own punch of flavor, crave-worthy texture, or eye-catching color—so be sure to pick fresh and bright. Here’s what you’ll need (plus a few tips to make each shine):
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.): Go for a shape with plenty of nooks for catching all that dressing and flavorful bits.
- 3 oz. baby spinach: Adds a burst of earthy green and wilts beautifully right into the warm pasta.
- 10 oz. cherry tomatoes, halved: Sweet, juicy pops of freshness that balance the rich sun-dried tomatoes.
- 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz, oil drained): The star ingredient—deep, savory-tangy flavor that makes the salad unforgettable.
- 1/2 red onion, small diced: For just the right amount of zesty crunch and color.
- ½ cup shredded parmesan (shaved or grated): Salty, nutty notes that meld gorgeously with the bold tomato flavor.
- 8 oz. mozzarella pearls: Tiny balls of creamy, mild cheese—perfect texture and a pretty garnish.
- 1/3 cup chopped basil, packed: A fragrant, peppery-sweet finish that instantly freshens the whole dish.
- Dressing—⅓ cup extra virgin olive oil (plus oil from the sun-dried tomatoes to make 2/3 cup): Combining these two oils gives extra depth and infuses every bite with herby tomato flavor.
- 2 Tbsp balsamic vinegar (regular or white): Brings tangy brightness for a balanced dressing.
- 2 garlic cloves, minced: Sharp, aromatic warmth in every bite.
- 1 tsp Italian seasoning: For classic herb flavor.
- ½ tsp pepper: Season as you like for a peppery finish.
- ½ tsp salt, more or less to taste: Rounds out every flavor—taste and adjust!
Variations
One of the absolute joys of Sun Dried Tomato Pasta Salad is just how easy it is to riff on! You can swap, add, or skip ingredients to suit what’s in your pantry or your crew’s dietary needs—here are some can’t-miss twists:
- Make it gluten-free: Use your favorite gluten-free pasta—the rest of the ingredients work beautifully as-is.
- Swap the greens: Try arugula, kale, or even massaged collards for a different leafy twist.
- Add protein: Toss in grilled chicken, chickpeas, white beans, or crispy tofu for extra staying power.
- Punch up the veggies: Roasted red peppers, marinated artichokes, or thinly sliced zucchini fit right in.
- Try a vegan version: Swap out the cheese for cubes of vegan mozzarella and a sprinkle of nutritional yeast instead of parmesan.
How to Make Sun Dried Tomato Pasta Salad
Step 1: Cook and Wilt
Start by boiling your favorite short pasta until it’s perfectly al dente—think firm, but not hard in the center. Once the pasta’s cooked, drain it (reserve just a splash of pasta water if you like your salad extra juicy) and, while it’s still warm, toss in the baby spinach right in the pot. The heat will gently wilt the leaves, making them tender and vibrant without feeling soggy.
Step 2: Cool and Combine
To keep the mozzarella from turning gooey, it’s best to let your pasta cool for at least 15-20 minutes—or use a quick rinse under cold water for speedier cooling. Transfer the wilted pasta and spinach to a large mixing bowl, then add the chopped basil, diced red onion, sweet cherry tomatoes, sliced sun-dried tomatoes, parmesan, and those adorable mozzarella pearls. Gently toss to mix all those flavors and colors together.
Step 3: Whisk up the Dressing
In a small bowl or jar, combine the extra virgin olive oil, reserved sun-dried tomato oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Whisk briskly until it’s all glossy and well blended—taste and adjust the seasoning to make it sing. This bold vinaigrette is what brings the whole Sun Dried Tomato Pasta Salad together.
Step 4: Dress, Chill, and Serve
Pour about three-quarters of the dressing over your pasta salad and toss until everything is lightly coated. If you’re not serving right away, pop it in the fridge for at least 30 minutes to let the flavors dance and mingle. Right before serving, drizzle on the remaining dressing for a gorgeous glossy finish and ultimate fresh flavor.
Pro Tips for Making Sun Dried Tomato Pasta Salad
- Use Oil from the Jar: Don’t skip the oil that comes with your sun-dried tomatoes—it’s the secret to an ultra-flavorful, herb-infused dressing.
- Don’t Overcook the Pasta: Aim for perfectly al dente so your salad holds its texture, even after chilling.
- Chill Before Serving: Letting the salad rest in the fridge deepens the flavors and ensures it’s extra refreshing on a hot day.
- Mozzarella Timing: Add mozzarella pearls only once the pasta has cooled—they’ll stay soft and lovely, not melty!
How to Serve Sun Dried Tomato Pasta Salad
Garnishes
This salad is already a showstopper, but for a little extra wow factor, scatter more fresh basil leaves, a final dusting of parmesan, or a drizzle of extra oil from your sun-dried tomatoes right on top before serving. A twist of black pepper or a sprinkle of pine nuts adds even more style (and crunch!).
Side Dishes
Sun Dried Tomato Pasta Salad is fabulous as a light main, but also makes a colorful sidekick to grilled chicken, salmon, or garlic bread. At gatherings, pair it alongside other picnic classics—think roasted veggie platters, crusty focaccia, or simple green salads for balance.
Creative Ways to Present
Spoon your salad into a big shallow serving bowl for maximum color, or try individual mason jars for portable lunches and picnics. Serving at a party? Stuff mini peppers with the salad for a two-bite app that everyone will rave about!
Make Ahead and Storage
Storing Leftovers
Sun Dried Tomato Pasta Salad is a true meal-prep hero. Store leftovers in an airtight container in the fridge; it keeps beautifully for up to 4 days. If it’s been sitting for a while, just toss before serving to redistribute the dressing and revive that fresh-from-the-kitchen taste.
Freezing
While you can technically freeze pasta salad, the texture of veggies, cheese, and even pasta can get a bit sad after thawing. For best results, enjoy this salad fresh from the fridge and skip the freezer—trust me, it’ll disappear fast anyway!
Reheating
This pasta salad is designed to be enjoyed chilled or at room temperature, so there’s no need for reheating. If you’d like it just slightly warmer, let it sit out of the fridge for about 20 minutes before serving—this brings out the flavors even more.
FAQs
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Can I prep Sun Dried Tomato Pasta Salad a day ahead?
Absolutely! In fact, the flavors meld together even better if you prep it a day in advance. Just be sure to reserve a little extra dressing to freshen it up before serving, and add any delicate garnishes last-minute for the best texture.
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What’s the best pasta shape for Sun Dried Tomato Pasta Salad?
Short, hearty shapes like rigatoni, rotini, or bow ties are perfect because they hold onto the dressing and little bites of cheese and veggies. Avoid long noodles like spaghetti—they don’t scoop up the goodness as well!
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Can I make this pasta salad dairy-free?
Yes! Simply omit the mozzarella and parmesan, or use your favorite dairy-free cheese alternatives. The bold flavors from the sun-dried tomatoes and vinaigrette will still make this salad super satisfying.
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Is Sun Dried Tomato Pasta Salad served warm or cold?
It’s best served chilled or at room temperature, which makes it a dream for bringing to parties or prepping ahead. Just let it warm slightly out of the fridge so the flavors really pop before digging in.
Final Thoughts
I hope you give this Sun Dried Tomato Pasta Salad a try—it’s the sort of dish that becomes an instant classic, bursting with flavor yet so easy to make. Whether you’re dazzling friends at a summer cookout or pulling together a breezy weeknight dinner, this salad is always a hit. Let it brighten up your next meal—you’ll be glad you did!
Print
Sun Dried Tomato Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Tossing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sun-Dried Tomato Pasta Salad is a delightful dish bursting with flavors. It combines tender pasta with fresh spinach, cherry tomatoes, sun-dried tomatoes, and a variety of cheeses, all tossed in a tangy balsamic dressing. Perfect for a light and refreshing meal.
Ingredients
Pasta Salad:
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz, oil drained)
- 1/2 red onion, small diced
- 1/2 cup shredded parmesan
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil, packed
Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 T balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt, more or less to taste
Instructions
- Cook Pasta: Cook pasta al dente per package instructions. Drain and toss with spinach. Rinse with cool water or let cool.
- Prepare Salad: Combine pasta, spinach, basil, onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella.
- Make Dressing: Whisk together olive oil, tomato oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt.
- Toss Salad: Mix 3/4 of dressing with salad. Chill for 30 minutes. Toss with remaining dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
