This Sun-Dried Tomato Pasta Salad is bright, flavorful, and ready in under 30 minutes. With minimal chopping and simple assembly, the reserved oil from the sun-dried tomatoes becomes the base of a bold dressing that brings all the flavors together.
Pasta salads are an easy go-to, and sun-dried tomatoes add a concentrated, savory note that transforms a simple salad into something special. This version is flexible, so you can serve it as a side or turn it into a full meal by adding protein.
Why we love this Sun-Dried Tomato Pasta Salad
Fast and easy prep. With just a few ingredients to chop, this salad comes together quickly—cook the pasta, toss with the other ingredients, and dress.
Easily made into a main dish. Stir in beans or top with grilled chicken or steak to make a satisfying entrée.
Fresh, vibrant ingredients. Baby spinach, fresh basil, cherry tomatoes, and creamy mozzarella provide texture and bright flavors that complement the sun-dried tomatoes.
Maximum sun-dried tomato flavor. The oil from the jarred sun-dried tomatoes is mixed into the dressing so every bite carries that rich, tangy essence.
Ingredient notes
- Pasta: Any short pasta works—rigatoni, rotini, farfalle, or even cheese-filled tortellini for extra heartiness.
- Sun-dried tomatoes: Use the jarred variety packed in oil with herbs. Drain the tomatoes but reserve the oil for the dressing.
- Spinach: Baby spinach is ideal; regular spinach can be chopped and used if needed.
- Cherry tomatoes: They add fresh, juicy contrast to the concentrated flavor of sun-dried tomatoes.
- Basil: Fresh basil is essential—don’t skip it.
- Mozzarella: Small mozzarella pearls work well; you can also dice a mozzarella log into bite-sized pieces.
- Parmesan: Shaved or shredded parmesan adds salty, savory notes—larger shavings are lovely in this salad.
- Olive oil: Combine extra virgin olive oil with the reserved oil from the sun-dried tomatoes to reach the desired amount for the dressing.
- Vinegar: Balsamic provides a nice balance. A white balsamic will keep the dressing color lighter if preferred.
- Italian seasoning: If you don’t have a blend, combine dried oregano, thyme, and basil; optionally add parsley, marjoram, or sage.
Step-by-step instructions
Start by draining the sun-dried tomatoes and reserving the oil for the dressing while you prepare the rest of the ingredients.
Step 1: Cook the pasta al dente according to package directions. Drain and toss with the spinach so the heat wilts the leaves. Rinsing with cool water speeds cooling if desired.
Step 2: Add chopped basil, diced red onion, halved cherry tomatoes, julienned sun-dried tomatoes, parmesan, and mozzarella. If the pasta is still very warm, wait to add the mozzarella so it doesn’t melt.
Step 3: Whisk together the dressing: reserved sun-dried tomato oil, extra virgin olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Taste and adjust seasoning.
Step 4: Pour about three-quarters of the dressing over the pasta and toss to combine. Chill for at least 30 minutes for the best flavor. Toss with the remaining dressing just before serving.
Recipe tips
- Don’t overcook the pasta. Al dente pasta gives the best texture; overcooked pasta becomes mushy when mixed with the dressing.
- Cool the pasta before adding mozzarella. If the pasta is too hot, mozzarella can soften or melt. Chill briefly or rinse with cool water if you plan to add cheese immediately.
- Reserve some dressing. Save about a quarter of the dressing to refresh the salad before serving, since chilled pasta can absorb oil and dry out slightly in the refrigerator.
Storage
Store the salad in an airtight container in the refrigerator for 3–4 days. If it looks dry after chilling, toss with the reserved dressing or a little extra olive oil. Allow the salad to sit at room temperature for 10–15 minutes before serving to let any solidified oil loosen.
Freezing is not recommended; the texture of vegetables and cheese will degrade.
Optional add-ins
- Pepperoni or bacon: Add mini pepperoni slices or cooked, chopped bacon for extra savory flavor.
- Pine nuts: A sprinkle of toasted pine nuts adds crunch and a buttery note.
- Grilled vegetables: Grilled zucchini, mushrooms, or peppers complement the salad well.
- Other veggies: Artichoke hearts, olives, or diced bell peppers are tasty additions.
- Grilled chicken or steak: Cube and add for a hearty main dish.
- Beans: Cannellini, kidney beans, or chickpeas boost protein and texture.
Other pasta salad ideas
- Grilled Zucchini Pasta Salad
- Tortellini Caprese Salad
- Chicken Bacon Ranch Pasta Salad
- Lemon Orzo Salad
- Tomato Basil Pasta Salad
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Sun Dried Tomato Pasta Salad
Ingredients
- 12 oz. short pasta (rigatoni, rotini, farfalle, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1 jar (about 8.5 oz) sun-dried tomatoes in oil with Italian herbs, oil reserved
- ½ red onion, small diced
- ½ cup shredded or shaved parmesan
- 8 oz. mozzarella pearls
- ⅓ cup chopped basil, packed
Dressing
- ⅓ cup extra virgin olive oil (or enough to make about ⅔ cup when combined with reserved tomato oil)
- ⅓ cup oil drained from sun-dried tomatoes
- 2 Tbsp balsamic vinegar (regular or white)
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt, or to taste
Instructions
- Cook pasta al dente according to package directions. Drain and toss with spinach to wilt. Rinse with cool water if you want to cool it quickly.
- Toss the pasta and spinach with chopped basil, diced red onion, julienned sun-dried tomatoes, halved cherry tomatoes, parmesan, and mozzarella (wait to add mozzarella if the pasta is very hot).
- Whisk together the dressing ingredients. Toss about three-quarters of the dressing with the pasta salad, reserving the rest if serving later. Chill about 30 minutes, then toss with the remaining dressing before serving.
Notes
Nutrition
Carbohydrates: 28 g,
Protein: 10 g,
Fat: 20 g
Nutrition information is an approximation.