If you’re on the hunt for a dish that bursts with Mediterranean charm and vibrant flavors, look no further than this Sun Dried Tomato Pasta Salad Recipe. It’s the perfect balance of tangy sun-dried tomatoes, fresh herbs, and creamy cheeses tossed with pasta that’s just the right texture. Whether you’re preparing a light lunch, a colorful side for your next barbecue, or a make-ahead meal for a busy week, this salad brings sunshine to your plate with every bite.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each element in this recipe plays an essential role, from the hearty pasta that holds all the flavors together to the fresh basil that adds an herbaceous note, creating a deliciously colorful and textural experience.
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.): Choose a shape that grabs onto the dressing and ingredients perfectly.
- 3 oz. baby spinach: Adds fresh, tender greens that wilt beautifully into the warm pasta.
- 10 oz. cherry tomatoes, halved: Juicy bursts of sweet flavor and bright color.
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz oil drained: The star ingredient delivering bold, chewy, and tangy notes.
- 1/2 red onion, small diced: Provides a subtle crunch and mild sharpness to balance richness.
- 1/2 cup shredded parmesan: Adds salty depth and a nutty finish.
- 8 oz. mozzarella pearls: Creamy and soft bites that add a luscious texture.
- 1/3 cup chopped basil, packed: Fresh and aromatic, lifting every flavor.
- 1/3 cup extra virgin olive oil: The base for a silky dressing.
- 1/3 cup oil drained from sun-dried tomatoes: Enhances the salad with concentrated tomato flavor.
- 2 tablespoons balsamic vinegar: Adds acidity and a touch of sweetness.
- 2 garlic cloves, minced: Brings a punch of savory warmth.
- 1 teaspoon Italian seasoning: A perfect blend of herbs to round out the taste.
- 1/2 teaspoon pepper: Adds mild heat and complexity.
- 1/2 teaspoon salt, more or less to taste: To enhance all the flavors beautifully.
How to Make Sun Dried Tomato Pasta Salad Recipe
Step 1: Cook Pasta to Perfection
Start by cooking the short pasta of your choice until al dente, following the package instructions. This ensures the pasta is tender but still has a delightful bite, key for salads so they don’t become mushy. Once drained, toss the hot pasta immediately with baby spinach to gently wilt the greens, infusing freshness and vivid color. Allow the mixture to cool, either by rinsing briefly with cool water or letting it sit at room temperature for 15 to 20 minutes.
Step 2: Combine Fresh Ingredients
In a large mixing bowl, bring together the cooled pasta and spinach with chopped basil, diced red onion, sun-dried tomatoes, and halved cherry tomatoes. Layer in the shredded parmesan and mozzarella pearls for a creamy, rich texture that balances the acidity of the tomatoes. This combination is what transforms a simple pasta salad into something truly special.
Step 3: Whisk Up the Flavorful Dressing
Next, it’s time to prepare the dressing that will tie all the ingredients together. Whisk extra virgin olive oil with the drained sun-dried tomato oil—this leftover oil is infused with herbs and tomato intensity—then add balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. This dressing is the secret weapon of the Sun Dried Tomato Pasta Salad Recipe, so don’t be shy about tasting and adjusting seasoning to your preference.
Step 4: Toss and Chill
Pour three-quarters of the dressing over the salad and toss gently but thoroughly to coat every piece of pasta and vegetable. For the best flavor, chill the salad for at least 30 minutes before serving, allowing the dressing to permeate the ingredients fully. Just before you’re ready to enjoy, toss the salad one more time with the remaining dressing for an extra burst of freshness.
How to Serve Sun Dried Tomato Pasta Salad Recipe
Garnishes
A sprinkle of extra shredded parmesan or a few fresh basil leaves on top adds visual appeal and fresh aroma right before serving. For a touch of crunch, consider toasted pine nuts or walnuts, which add an unexpected but delightful texture contrast.
Side Dishes
This pasta salad pairs beautifully with grilled chicken, fish, or even a crusty bread for a fuller meal. The Mediterranean flavors lend themselves well to summer picnics, so consider pairing it with lighter fare like lemon-herb roasted vegetables or a simple green salad for a fresh, balanced spread.
Creative Ways to Present
Serve the Sun Dried Tomato Pasta Salad Recipe in colorful glass bowls or individual mason jars for parties or packed lunches. Layering with fresh herbs on top or a drizzle of extra balsamic can make the presentation pop, turning a simple salad into an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and flavors. The pasta may soak up the dressing a bit more, deepening the flavor overnight, making leftovers even better than day one.
Freezing
Freezing is not recommended for this salad, as the fresh vegetables and cheeses may change texture and become watery upon thawing. It’s best enjoyed fresh or chilled.
Reheating
Since this salad is designed to be served cold or at room temperature, reheating is unnecessary. Simply give it a gentle toss to redistribute the dressing before serving again.
FAQs
Can I use dried sun-dried tomatoes instead of the ones in oil?
You can use dried sun-dried tomatoes, but rehydrate them in warm water and then toss with some olive oil and Italian herbs to mimic the flavor and texture of the jarred version. The oil drained from jarred tomatoes adds key flavor to the dressing that’s harder to replicate otherwise.
Is this salad suitable for meal prep?
Absolutely! This Sun Dried Tomato Pasta Salad Recipe holds up well when made ahead and stays flavorful even after chilling for several hours. It’s perfect for packed lunches or quick dinners throughout the week.
Can I swap mozzarella pearls for another cheese?
Yes, fresh mozzarella pearls work best for their creaminess, but you can substitute with cubed feta or burrata for a different flavor profile. Just keep in mind the texture and saltiness will vary slightly.
What pasta shape is best for this salad?
Short, sturdy pasta shapes like rigatoni, rotini, or farfalle work beautifully because they hold the dressing and bits of ingredients well. Avoid very thin pasta as it may get lost among the salad components.
How do I make this salad vegan?
To make a vegan version of this Sun Dried Tomato Pasta Salad Recipe, simply omit the parmesan and mozzarella and replace with vegan cheese alternatives or extra nuts and seeds for richness and texture.
Final Thoughts
There’s something incredibly joyful about crafting a dish that feels both comforting and vibrant, and this Sun Dried Tomato Pasta Salad Recipe hits that mark perfectly. Whether you’re sharing it with friends or saving some for yourself, it brings a burst of sunshine and homemade love every time. Give it a try—you just might find your new favorite pasta salad.
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Sun Dried Tomato Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Sun Dried Tomato Pasta Salad, perfect for potlucks, picnics, or a light meal. This salad combines al dente pasta with fresh baby spinach, sweet cherry tomatoes, savory sun-dried tomatoes, and creamy cheese pearls, all tossed in a zesty Italian herb vinaigrette.
Ingredients
Pasta and Vegetables
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1/2 red onion, small diced
- 1/3 cup chopped basil, packed
Cheese
- 1/2 cup shredded parmesan
- 8 oz. mozzarella pearls
Dressing
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, more or less to taste
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Once cooked, drain the pasta and immediately toss it with the baby spinach to allow the spinach to wilt slightly from the residual heat. Then rinse the mixture with cool water or let it cool for 15-20 minutes to stop the cooking process and cool the pasta for the salad.
- Prepare Salad: In a large bowl, combine the cooled pasta and spinach mixture with chopped basil, diced red onion, drained sun-dried tomatoes, halved cherry tomatoes, shredded parmesan, and mozzarella pearls, tossing gently to mix all the ingredients evenly.
- Make Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt until well combined to create a flavorful vinaigrette.
- Toss Salad: Pour three-quarters of the dressing over the pasta salad and toss well to evenly coat all ingredients. Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld. Before serving, toss the salad again with the remaining dressing for extra flavor.
Notes
- To keep the pasta salad fresh, store it covered in the refrigerator and consume within 2-3 days.
- Feel free to swap mozzarella pearls for cubed fresh mozzarella or feta for a different flavor profile.
- For an added protein boost, consider mixing in grilled chicken or chickpeas.
- Adjust salt and pepper to taste depending on your preference and the saltiness of the cheese used.
- Serve chilled for the best flavor and texture.
