Sun-Dried Tomato Pasta Salad

Sun-Dried Tomato Pasta Salad is a bright, tangy, and satisfying dish perfect for warm-weather gatherings, weeknight meals, or make-ahead lunches. Bursting with Mediterranean flavors, this pasta salad combines sun-dried tomatoes, fresh veggies, mozzarella, and herbs, all tossed in a zesty vinaigrette that packs a flavorful punch.

Why You’ll Love This Recipe

• Bold, sun-kissed Mediterranean flavors
• Great for picnics, potlucks, or meal prep
• Easily customizable with your favorite add-ins
• Tastes even better the next day
• Quick to make with minimal prep time

ingredients

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

For the salad:

• Short pasta (rotini, penne, or bow tie)
• Sun-dried tomatoes in oil, drained and julienned
• Cherry tomatoes, halved
• Baby spinach or arugula
• Mozzarella pearls or cubes
• Red onion, finely diced
• Parmesan cheese, grated
• Fresh basil, chopped

For the dressing:

• Olive oil (or reserved oil from sun-dried tomatoes)
• Balsamic vinegar
• Garlic, minced
• Italian seasoning
• Salt and black pepper
• Optional: red pepper flakes for heat

directions

1. Cook the pasta: Bring a pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
2. Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper until well combined.
3. Assemble the salad: In a large bowl, combine the pasta, sun-dried tomatoes, cherry tomatoes, spinach, mozzarella, red onion, Parmesan, and basil.
4. Toss and chill: Pour the dressing over the salad and toss until everything is evenly coated. Chill for at least 30 minutes to allow the flavors to meld.
5. Serve: Toss again before serving and adjust seasoning if needed.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 10 minutes
• Chill time: 30 minutes (optional but recommended)
• Total time: ~55 minutes

Variations

• Protein boost: Add grilled chicken, shrimp, or chickpeas
• Cheese swap: Use crumbled feta or goat cheese instead of mozzarella
• Low-carb option: Use chickpea or lentil pasta
• Extra veggies: Add cucumbers, olives, artichokes, or roasted red peppers
• Nutty crunch: Top with toasted pine nuts or walnuts

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the salad seems dry after chilling, drizzle with a little olive oil or extra dressing before serving.
This pasta salad is best served cold or at room temperature—no reheating needed.

FAQs

Can I make this pasta salad ahead of time?

Yes! In fact, it tastes even better after a few hours in the fridge as the flavors develop.

What kind of pasta works best?

Short pasta with grooves, like rotini or penne, holds onto the dressing and ingredients best.

Can I use dry sun-dried tomatoes instead of the kind in oil?

Yes, just rehydrate them in warm water for 10–15 minutes before chopping.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. Use rennet-free cheese if needed.

Can I make it vegan?

Absolutely—just skip the cheese or use a plant-based alternative.

What can I use instead of balsamic vinegar?

Red wine vinegar or lemon juice can be used, though the flavor will be slightly different.

Will the spinach wilt in the salad?

It may soften slightly, but it still adds great color and texture. Arugula is a peppery alternative.

Can I use store-bought Italian dressing instead?

Yes, in a pinch, a good-quality bottled Italian dressing can replace the homemade vinaigrette.

How long does it keep in the fridge?

Up to 3 days. Give it a good toss and refresh the seasoning before serving leftovers.

Is it good for a picnic or outdoor event?

Yes, it holds up well at room temperature and travels easily in a cooler or sealed container.

Conclusion

Sun-Dried Tomato Pasta Salad is a flavorful, versatile dish that brings bold Mediterranean flair to your table. Whether you’re preparing it for a picnic, a potluck, or a quick lunch, this salad is easy to throw together and guaranteed to impress. With the perfect balance of tangy, salty, and fresh elements, it’s one of those recipes you’ll come back to all summer long.

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