Sun Dried Tomato Pasta Salad Recipe

If there’s a salad that always steals the spotlight at potlucks and picnics, it’s this vibrant, flavor-packed Sun Dried Tomato Pasta Salad! Tangy, savory sun-dried tomatoes mingle with fresh greens, milky mozzarella, and a bold herby dressing—a true celebration of summer that’s just as tasty for quick lunches as it is for dinner parties.

Ingredients You’ll Need

Every ingredient in this Sun Dried Tomato Pasta Salad is chosen for flavor, texture, and visual pop. Nothing fussy here—just simple Mediterranean staples that truly make the salad shine.

• Short-cut pasta (16 oz. rigatoni, rotini, or bow tie): The best base for catching all the delicious dressing in every groove and shape.
• Baby spinach (3 oz.): Adds freshness and a hearty, nutrient-rich bite that pairs perfectly with the zesty tomatoes.
• Cherry tomatoes (10 oz., halved): Bursts of juiciness and color—sweet, tangy, and summery.
• Sun-dried tomatoes in oil with Italian herbs (1 jar, 8.5 oz., oil drained): The star ingredient! Chewy, savory-sweet, and packed with flavor from the herbed oil.
• Red onion (½, small diced): Adds just the right amount of bite and color for contrast.
• Parmesan cheese (½ cup, shredded or shaved): Salty, nutty, and perfect for tying together all those bright flavors.
• Mozzarella pearls (8 oz.): Creamy mini mozzarella balls that add little pockets of mild dairy delight.
• Fresh basil (⅓ cup, chopped and packed): Fragrant and essential for that fresh, herbaceous punch.
• Dressing: Extra virgin olive oil, oil from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper for a dressing that’s bright, tangy, and a little garlicky.

Variations

One of my favorite things about Sun Dried Tomato Pasta Salad is how easily it welcomes your personal spin. Don’t be afraid to play around with swaps or additions—this recipe loves a little improvisation!

• Grilled Chicken Add-In: Top with sliced grilled chicken for a heartier, protein-packed meal that’s still light and summery.
• Make it Vegan: Omit the cheese or swap for vegan mozzarella and parmesan—still just as delicious and vibrant!
• Switch the Greens: Try peppery arugula, baby kale, or even chopped romaine for a different green flavor profile.
• Change Up the Pasta: Use gluten-free, whole-wheat, or even chickpea pasta to match dietary needs or cravings.
• Olive Lovers’ Version: Toss in some sliced black or Kalamata olives for a briny punch that pairs beautifully with the tomatoes.

How to Make Sun Dried Tomato Pasta Salad

Step 1: Cook the Pasta & Wilt the Spinach

Bring a large pot of salted water to a boil and cook your pasta just until al dente, following the package directions. As soon as it’s ready, drain, transfer it to a very large bowl, and immediately toss in the fresh baby spinach. The heat from the pasta will gently wilt the spinach—no extra work needed!

Step 2: Cool & Combine the Salad Base

To keep the pasta salad from getting mushy, rinse the pasta and spinach under cool water, or let them rest until room temperature—about 15 minutes. Once cool, add in the halved cherry tomatoes, diced red onion, julienned sun-dried tomatoes, chopped basil, parmesan, and—only if the pasta has cooled—those soft mozzarella pearls.

Step 3: Whisk Up the Herby Dressing

In a small bowl or jar, whisk together the extra virgin olive oil and the flavorful oil you drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, plus salt and pepper. Taste for seasoning and adjust if you like it more tangy or garlicky.

Step 4: Toss & Chill

Pour about three-quarters of the dressing over the pasta salad and toss to combine everything evenly. If you’re making ahead, reserve some dressing to freshen things up before serving. Cover and chill for at least 30 minutes—this is when the flavors truly become friends!

Step 5: Serve & Enjoy

Before serving, give the salad a quick taste and toss with the remaining dressing if needed. Scatter over a few extra fresh basil leaves and, for a little drama, a last shower of parmesan. Your Sun Dried Tomato Pasta Salad is ready to win hearts!

How to Serve Sun Dried Tomato Pasta Salad

Garnishes

This salad just begs for a scattering of extra chopped basil, more parmesan shavings, and maybe a crack of black pepper to finish things off with flair. For guests, try a drizzle of extra virgin olive oil for that glossy, irresistible look.

Side Dishes

Sun Dried Tomato Pasta Salad is fantastic with grilled meats—think chicken, steak, or even salmon. For a veggie-friendly meal, pair with herby focaccia, a light green salad, or buttery corn on the cob for a picnic-worthy spread.

Creative Ways to Present

Serve it from a big, rustic wooden bowl for a sunny family-style feast, or go for individual parfait glasses for a chic appetizer. You can even try skewering pasta and mozzarella pearls on cocktail picks for a playful finger-food twist at parties!

Make Ahead and Storage

Storing Leftovers

Leftover Sun Dried Tomato Pasta Salad keeps beautifully for up to three days in an airtight container in the fridge. The flavors get richer as it sits, but give it a quick toss before serving to freshen things up.

Freezing

While you technically can freeze pasta salad, the delicate greens and cheese won’t thaw as vibrantly. For best texture, I recommend enjoying your Sun Dried Tomato Pasta Salad fresh from the fridge rather than frozen.

Reheating

No need for the microwave—this pasta salad is happiest served cold or at room temperature. If you want to take the chill off, let it sit out 15–20 minutes before plating, then dress and toss with a splash of olive oil for revived flavor.

FAQs

Final Thoughts

I can’t wait for you to bring a big, beautiful bowl of Sun Dried Tomato Pasta Salad to your next gathering—or just make it part of a sun-soaked lunchtime routine. It’s fresh, hearty, and loaded with personality—just like a great summer memory. Let me know how you love to customize yours!

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