introduction
This Sun Dried Tomato Pasta Salad is fresh, simple, and ready in less than an hour. It mixes pasta, spinach, sun-dried tomatoes, cherry tomatoes, cheese, and a bright dressing. If you like easy pasta meals, you might also enjoy the easy Marry Me Chicken Pasta recipe for another simple dinner idea.
why make this recipe
This salad is bright and full of flavor. It uses pantry sun-dried tomatoes to add a rich, tangy taste. It is quick to make, good for meals, potlucks, and picnics. It stays good in the fridge and is easy to change with what you have.
how to make Sun Dried Tomato Pasta Salad
- Cook the pasta al dente following the package directions.
- Drain the pasta and toss it with the baby spinach so the heat wilts the leaves. Rinse with cool water to cool faster, or let it sit for 15–20 minutes.
- Julienne the sun-dried tomatoes if needed and halve the cherry tomatoes. Small dice the red onion and chop the basil.
- Whisk the dressing: mix extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
- Toss the cooled pasta and spinach with basil, onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella. If the pasta is still very warm, wait to add the mozzarella until it cools a bit.
- Pour about three-quarters of the dressing over the salad and toss to coat. Chill for about 30 minutes. Right before serving, toss with the remaining dressing.
Ingredients :
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 Jar of sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
- 1/2 red onion (small diced)
- ½ cup shredded parmesan (shaved or grated will work)
- 8 oz. mozzarella pearls
- 1/3 c chopped basil (packed)
- ⅓ cup extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes)
- ⅓ cup oil drained from sun-dried tomatoes
- 2 T balsamic vinegar (regular or white)
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- ½ tsp Pepper
- ½ tsp Salt (more or less to taste)
Directions :
- Cook pasta al dente according to package instructions. When pasta is cooked, drain and toss with spinach to wilt. Rinse with cool water to help cool it off more quickly or allow it to cool for 15-20 minutes.
- Toss pasta and spinach with chopped basil, onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan and mozzarella (if pasta is still pretty hot, wait to add the mozzarella until cooled off).
- Whisk together dressing ingredients and toss 3/4 of it with pasta salad, reserving 1/4 of the dressing if waiting to serve. Chill for about 30 minutes and then toss remaining dressing before serving.
how to serve Sun Dried Tomato Pasta Salad
Serve chilled or at room temperature. It works as a side with grilled meat or as a light main with extra greens. Add a lemon wedge for a fresh squeeze if you like.
how to store Sun Dried Tomato Pasta Salad
Put the salad in an airtight container and keep it in the fridge for 3–4 days. Store the salad with any reserved dressing separate if you plan to keep it longer or want a fresher taste. Stir before serving.
tips to make Sun Dried Tomato Pasta Salad
- Cook pasta a little less if you like firmer bites.
- Cool the pasta quickly with cold water to keep cheese from melting.
- Taste the dressing and adjust salt, pepper, or vinegar to your liking.
- Use the oil from the sun-dried tomatoes to boost flavor in the dressing.
variation (if any)
- Add cooked chicken or chickpeas for protein.
- Swap mozzarella for feta for a tangy twist.
- Use whole wheat or gluten-free pasta if needed.
FAQs
Q: Can I make this salad ahead?
A: Yes. Make it a few hours to a day before serving. Keep extra dressing separate if possible.
Q: Can I use dry sun-dried tomatoes?
A: Yes. Rehydrate them in warm water or olive oil before using, and save some oil for the dressing.
Q: Is this salad good for a potluck?
A: Yes. It travels well and holds up in a cooler for a few hours.
Q: Can I skip the cheese?
A: Yes. The salad still has good flavor from the sun-dried tomatoes and dressing.
Sun Dried Tomato Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook/Quick
- Cuisine: Italian
- Diet: Vegetarian
Description
A fresh and flavorful pasta salad featuring sun-dried tomatoes, spinach, and a light dressing, perfect for meals, potlucks, and picnics.
Ingredients
- 16 oz. short pasta (rigatoni, rotini, or bow tie)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 jar of sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
- 1/2 red onion (small diced)
- 1/2 cup shredded parmesan (shaved or grated)
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil (packed)
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (more or less to taste)
Instructions
- Cook pasta al dente according to package instructions.
- Drain the pasta and toss it with the spinach to wilt the leaves.
- Rinse with cool water or let it cool for 15–20 minutes.
- Julienne the sun-dried tomatoes if needed and halve the cherry tomatoes.
- Small dice the red onion and chop the basil.
- Whisk together dressing ingredients: olive oil, oil from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper.
- Toss the cooled pasta and spinach with basil, onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella.
- Pour about three-quarters of the dressing over the salad and toss to coat.
- Chill for about 30 minutes. Before serving, toss with remaining dressing.
Notes
Serve chilled or at room temperature. Add a lemon wedge for a fresh taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
