Sun Dried Tomato Pasta Salad
Ingredients
Method
- Cook the pasta al dente according to package directions. Drain and immediately toss with the baby spinach until the spinach wilts. Rinse under cool water to speed cooling, or let sit for 15-20 minutes until room temperature.
- In a large bowl, combine the cooled pasta and spinach with the julienned sun-dried tomatoes, halved cherry tomatoes, sliced red onion, shredded Parmesan, mozzarella pearls, and chopped basil. If the pasta is still warm, wait to add the mozzarella until it has cooled to avoid melting.
- In a small bowl, whisk together all dressing ingredients. Pour about 3/4 of the dressing over the pasta salad and toss to coat. Reserve the remaining 1/4 of the dressing for later. Cover and refrigerate for at least 30 minutes. Before serving, let the salad sit at room temperature for about 15 minutes, then toss with the reserved dressing.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Sun Dried Tomato Pasta Salad
You know that jar of sun dried tomatoes sitting in your fridge? The one you bought for that one recipe and then forgot about? Yeah, this is the recipe for it. And honestly, this sun dried tomato pasta salad is about to become your new summer go-to.
I’m not kidding. I’ve made this like eight times in the last month. For pool parties, for quick lunches, for those evenings when turning on the oven feels like a personal attack. It’s one of those rare recipes that hits all the right notes tangy, savory, a little creamy from the mozzarella, and just the right amount of chewiness from the pasta.
Plus, it’s ready in under 30 minutes. No oven needed. Just boil some pasta, chop a few things, and let the flavors do their thing. It’s basically a no-cook summer dinner that tastes like you spent way more effort than you actually did.
And here’s the thing I love most it actually gets better after a few hours in the fridge. So you can make it ahead for picnics, barbecues, or just meal prep for the week. The flavors meld together, the dressing soaks into the pasta, and every bite is just… perfect.
Ingredient Notes
Let’s talk about what goes into this easy summer pasta salad. The ingredient list is pretty straightforward, but a few things really make it shine.
The pasta. You want something short with lots of nooks and crannies. Fusilli or rotini are perfect they catch the dressing and hold onto all those little bits of sun dried tomato and basil. I’ve used penne too, and it works fine, but the spiral shapes really grab onto everything better.
The sun dried tomatoes. This is the star. I use the ones packed in oil with Italian herbs. That oil? Don’t you dare throw it away. It’s liquid gold for the dressing. Just drain them, reserve the oil, and julienne the tomatoes into thin strips. If you only have the dry-packed ones, you’ll need to rehydrate them in hot water for about 20 minutes first. But honestly, the oil-packed ones are so much easier and more flavorful.
The cheese situation. We’re using two kinds here. Fresh mozzarella pearls for that creamy, milky bite, and shredded Parmesan for the salty, nutty kick. If you can’t find mozzarella pearls, just cube up a fresh mozzarella ball. And if you want to switch it up, feta or provolone work great too.
The greens. Baby spinach wilts beautifully when you toss it with the hot pasta. It’s a little trick that adds color and nutrients without any extra work. And fresh basil don’t skip it. That aromatic pop is what makes this taste like summer.
Step-by-Step Instructions
Okay, let’s get cooking. I’ll walk you through the four main stages. Trust me, it’s easier than you think.
Stage 1: Cook the pasta and wilt the spinach. Bring a big pot of salted water to a boil. Cook your pasta al dente and I mean al dente. Overcooked pasta turns into mush when you mix it with the dressing. Drain it, but here’s the trick: immediately toss the hot pasta with the baby spinach. The heat wilts the spinach perfectly, no extra pan needed. Then rinse under cool water to stop the cooking, or just let it sit until room temperature.
Stage 2: Prep your ingredients. While the pasta cools, get everything else ready. Halve the cherry tomatoes. Thinly slice the red onion. Julienne those sun dried tomatoes into thin strips. Chop the basil. Grate the Parmesan. This is all pretty quick maybe 5 minutes of actual work.
Stage 3: Make the dressing. This is where the magic happens. In a small bowl, whisk together the olive oil, the reserved oil from the sun dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. That balsamic vinegar adds a little tang that cuts through the richness of the oil. And using the sun dried tomato oil? That’s how you get that deep, concentrated flavor in every bite.
Stage 4: Combine and chill. In a large bowl, toss together the cooled pasta and spinach with the sun dried tomatoes, cherry tomatoes, red onion, Parmesan, mozzarella pearls, and basil. Pour about three-quarters of the dressing over everything and toss gently. Reserve that last quarter of dressing you’ll thank me later. Cover and refrigerate for at least 30 minutes. Before serving, let it sit at room temperature for about 15 minutes, then toss with the reserved dressing.
Recipe Tips
I’ve made this pasta salad with sun dried tomatoes enough times to learn a few things the hard way. Here’s what I wish someone had told me.
Don’t overcook the pasta. This is mistake number one. Mushy pasta salad is sad pasta salad. Cook it al dente it should still have a little bite to it. It’ll absorb some dressing as it sits, so starting with firm pasta means it’ll end up perfectly tender.
Wait for the pasta to cool before adding mozzarella. I learned this one the hard way. If you toss in the mozzarella pearls while the pasta is still warm, they’ll start to melt and lose their shape. You’ll end up with a goopy mess instead of those beautiful little white pearls. Let the pasta cool completely first.
Reserve some dressing. This is the pro tip. Cold pasta absorbs moisture like crazy. After a few hours in the fridge, the salad can seem a little dry. That’s why you save a quarter of the dressing to refresh it right before serving. Just toss it in and everything comes back to life.
Let it come to room temperature. The oil in the dressing will solidify slightly in the fridge. Letting the salad sit out for 15 minutes before serving loosens everything up and brings back that silky texture.
Common Mistakes to Avoid
❌ Overcooking pasta: Mushy pasta that falls apart when mixed. ✅ Cook al dente and rinse with cool water to stop cooking immediately.
❌ Adding mozzarella while pasta is still hot: Melts into a gooey mess. ✅ Let pasta cool completely before adding cheese.
❌ Not reserving dressing: Dry, sad salad after chilling. ✅ Save a quarter of the dressing to refresh before serving.
Storage & Leftovers
This Mediterranean pasta salad is actually one of those dishes that tastes even better the next day. The flavors have time to meld together, and every bite gets more delicious.
Store leftovers in an airtight container in the fridge for up to 4 days. If the dressing solidifies (which it will, because olive oil does that in the cold), just let the salad sit at room temperature for about 15 minutes before serving. Give it a good toss, and if it seems dry, drizzle on a little extra olive oil or that reserved dressing you saved.
One thing don’t freeze this. The pasta will turn into a sad, mushy mess. Trust me on that one.
If you’re making this ahead for a party, here’s my strategy: make the salad and dressing separately, then combine them about an hour before serving. That way the pasta doesn’t soak up all the dressing overnight. Just toss everything together, let it sit at room temp for 15 minutes, and you’re golden.
Variations & Add-Ins
This pasta salad without mayo is already pretty perfect, but I love how versatile it is. Here are some ways to switch it up based on what you have in your fridge.
Add protein. Grilled chicken, chickpeas, or even canned tuna all work great. Just fold them in with the rest of the ingredients. It turns this side dish into a full meal.
Swap the cheese. Feta adds a salty, tangy kick that’s amazing. Provolone is milder but still delicious. Or try it with crumbled goat cheese for something a little different.
Add more veggies. Chopped bell peppers, artichoke hearts, kalamata olives, or even some grilled zucchini would be fantastic. Just keep the amounts reasonable so the flavors stay balanced.
Make it gluten-free. Use your favorite gluten-free pasta. Just be extra careful not to overcook it gluten-free pasta can get mushy fast.
Make it vegan. Skip the cheese and add some toasted pine nuts or sunflower seeds for crunch. The dressing is already vegan-friendly.
Add some crunch. Toasted pine nuts or walnuts on top right before serving add a lovely texture contrast. Just don’t add them too early or they’ll get soft.
Frequently Asked Questions
So there you have it a sun dried tomato pasta salad that’s actually worth making. It’s quick, it’s flavorful, and it’s perfect for those hot summer days when you just can’t deal with the oven. I’d love to see how yours turns out! Tag me on Pinterest when you make it I want to see your poolside spread!
Source: Health & Nutrition Research
Do sun-dried tomatoes need to be soaked?
If you’re using oil-packed sun dried tomatoes, no soaking needed just drain, reserve the oil for dressing, and julienne. For dry-packed ones, soak in hot water for about 20 minutes until plump and tender before using in this pasta salad.
How long will sun-dried tomatoes in olive oil keep?
An opened jar of oil-packed sun dried tomatoes will keep in the fridge for up to 6 months, as long as the tomatoes stay fully submerged in oil. Always use a clean utensil to scoop them out to prevent contamination.
Can I put sun-dried tomatoes in pasta salad?
Absolutely! Sun dried tomatoes add intense, concentrated flavor that regular fresh tomatoes just can’t match. They’re perfect in cold pasta salads because they hold their texture and don’t release too much liquid, keeping your salad from getting soggy.
What kind of pasta is best with sun-dried tomatoes?
Short, textured pasta shapes like fusilli, rotini, or farfalle are ideal. Their nooks and crannies catch the dressing and bits of sun dried tomato in every bite. Avoid long, thin pasta like spaghetti it doesn’t hold up well in cold salads.
What are the five mistakes to avoid pasta salad?
1) Overcooking pasta until mushy. 2) Adding cheese while pasta is still warm. 3) Not reserving dressing to refresh after chilling. 4) Skipping the resting time for flavors to meld. 5) Serving straight from the fridge without letting it come to room temperature.
Should pasta be rinsed for a cold pasta salad?
Yes, rinsing cooked pasta under cool water stops the cooking process and cools it down quickly. This prevents overcooking and helps the pasta hold its shape when mixed with the dressing. Just make sure to drain it well so the dressing isn’t watered down.
