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
Scale
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.
