Sun Dried Tomato Pasta Salad Recipe

If you’re looking for a vibrant, flavor-packed dish that’s a guaranteed crowd-pleaser, this Sun Dried Tomato Pasta Salad is about to become your new obsession. Each bite is bursting with bold Mediterranean flavors, juicy tomatoes, creamy mozzarella, and the irresistible tang of sun dried tomatoes—all wrapped up in a zesty homemade dressing. Trust me, it’s a total game-changer for potlucks, lunchboxes, or lazy summer dinners!

Ingredients You’ll Need

One of the best things about Sun Dried Tomato Pasta Salad is that every ingredient truly earns its place. You’ll find so much magic in the textures and colors, with each component contributing either freshness, creaminess, or an umami punch. Here’s what you’ll need (and why you’ll love it):

• 16 oz. short pasta (rigatoni, rotini, or bow tie): Each twist or tube soaks up dressing and flavor; opt for shapes with nooks and crannies for max deliciousness!
• 3 oz. baby spinach: Wilts beautifully and brings vibrant color and nutrients—plus, it makes the salad feel extra fresh.
• 10 oz. cherry tomatoes (halved): Their sweet juiciness complements the rich sun dried tomatoes and gives bursts of summer in every forkful.
• 8.5 oz. jar sun-dried tomatoes in oil with Italian herbs (oil drained): The star ingredient! Adds tang, chew, and a punch of Mediterranean flavor you won’t want to miss.
• 1/2 small red onion (diced): Gives just the right amount of bite and color—red onion mellows out as the salad sits, so don’t be shy.
• ½ cup shredded parmesan (shaved or grated): Brings salty, savory hits throughout the salad; shave it generously for the best results!
• 8 oz. mozzarella pearls: Creamy, mild, and so satisfying—you get soft little pockets of cheese in every bite.
• 1/3 cup chopped basil (packed): Fresh basil brightens the whole dish and ties all those Italian flavors together.
• Dressing:
  • ⅓ cup extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes): Adds lushness and helps flavors meld.
  • ⅓ cup oil drained from sun-dried tomatoes: Don’t toss that oil! It’s packed with the sun dried tomato’s essence and Italian herb goodness.
  • 2 T balsamic vinegar (regular or white): Adds zing and tangy depth to balance all the rich flavors.
  • 2 garlic cloves (minced): Infuses the dressing with irresistible aromatics.
  • 1 tsp Italian seasoning: A shortcut to savory, herby flavor, tying everything together.
  • ½ tsp pepper and ½ tsp salt (to taste): The finishing touch—don’t undersalt, it makes all the flavors pop!

Variations

This Sun Dried Tomato Pasta Salad is wonderfully forgiving and oh-so customizable. Don’t be afraid to mix things up based on what’s in your fridge or what your guests love—here are some easy tweaks to fit every mood or need!

• Add protein: Grilled chicken, Italian salami, or even chickpeas can make this a hearty main course salad.
• Swap the greens: Arugula, kale, or even peppery watercress stand in beautifully if you’re out of spinach.
• Change the cheese: Goat cheese or feta bring a tangy twist if mozzarella isn’t your thing.
• Go gluten-free: Simply sub in your favorite GF pasta—just cook it a touch under al dente so it holds up after marinating in the dressing!

How to Make Sun Dried Tomato Pasta Salad

Step 1: Cook the Pasta & Wilt the Spinach

Start by boiling your favorite short pasta—rotini, rigatoni, or bow ties are all stars here—until it’s perfectly al dente (firm but cooked through). Drain the pasta well, then immediately toss it with your baby spinach. The heat from the noodles will gently wilt the spinach, which means you get perfectly tender greens every time. For a speedy cool-down, rinse the pasta and spinach with cold water, or let it cool at room temp for 15-20 minutes if you aren’t in a big hurry.

Step 2: Prep the Add-Ins

While your pasta cools, halve the cherry tomatoes, dice up your red onion, and chop a big handful of fresh basil. If your sun dried tomatoes are whole or in big strips, slice them into thin julienne pieces for maximum flavor in every bite. Shred or shave your parmesan and have the mozzarella pearls ready—it’s nearly assembly time!

Step 3: Whisk Up the Zesty Dressing

For a deeply flavorful dressing, combine extra virgin olive oil with the reserved oil from your sun dried tomato jar (don’t skip this—it’s pure gold!). Whisk in balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until emulsified and fragrant. Taste it—does it sing? Add more salt or pepper if you like!

Step 4: Toss & Chill

In a large serving bowl, toss together the cooled pasta and wilted spinach with the fresh basil, onion, sun dried tomatoes, cherry tomatoes, parmesan, and most of the mozzarella. Pour over about three-quarters of your dressing and toss until everything is glistening. If the pasta is still warm, hold off on adding the mozzarella—otherwise, go ahead and add it now. Chill in the fridge for at least 30 minutes to let all those flavors meld.

Step 5: Finish & Serve

Just before serving, give your pasta salad a taste and drizzle over the remaining dressing if it needs it (the noodles tend to soak up a lot as they chill!). Toss everything together again, top with a fresh sprinkle of basil, and you’re ready to wow the crowd with your gorgeous Sun Dried Tomato Pasta Salad.

How to Serve Sun Dried Tomato Pasta Salad

Garnishes

Dress up your Sun Dried Tomato Pasta Salad with a generous handful of fresh basil ribbons, an extra sprinkle of shaved parmesan, and a drizzle of olive oil. Want to add even more zip? Try scatterings of toasted pine nuts or a crack of freshly ground black pepper right before serving—it truly elevates the presentation and taste.

Side Dishes

This pasta salad is happy alongside grilled chicken, shrimp skewers, or a simple rosemary focaccia. It also pairs beautifully with picnic classics like grilled vegetables, fruit platters, or lemony green salads—basically, anything fresh and summery!

Creative Ways to Present

Bring the “wow” factor by serving Sun Dried Tomato Pasta Salad in a big, rustic wooden bowl. For parties, dish it out in individual mason jars for adorable, mess-free servings. Or, try plating it as a stunning appetizer on a large platter, zigzagging extra balsamic glaze over the top and nestling in extra basil leaves for a showstopper salad everyone will want to photograph!

Make Ahead and Storage

Storing Leftovers

Lucky enough to have leftovers? Store your Sun Dried Tomato Pasta Salad in a sealed container in the fridge for up to 3 days. Just give it a quick toss before serving to redistribute all those delicious goodies and dressing.

Freezing

While the fresh veggies and mozzarella pearls don’t love the freezer, you can prep just the pasta and sun dried tomato base ahead of time if needed. Thaw overnight in the fridge and then mix in the fresh components for best results.

Reheating

Pasta salad really shines when served cold or at room temperature, so there’s no need to reheat it. If you prefer, let refrigerated portions sit out for 10-15 minutes, then freshen things up with extra basil or dressing for peak flavor.

FAQs

Final Thoughts

If you’ve been craving a dish that’s as easy as it is impressive, you can’t go wrong with Sun Dried Tomato Pasta Salad. It’s a celebration of simple, fresh ingredients and feel-good flavors that bring everyone together—so why not give it a try? Your future self (and your guests!) will thank you. Enjoy!

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