Sun-dried tomato pasta salad is the kind of dish that instantly brightens a table.
The rich, herby oil from the tomatoes gives every bite a bold, savory flavor that feels surprisingly effortless.
As the warm pasta melts into the spinach and basil, the whole bowl becomes colorful, fresh, and incredibly satisfying.
It’s the perfect make-ahead option for potlucks, busy days, or any time you want something simple that still tastes special.
You’ll love how quickly it comes together, and everyone else will love how much flavor it brings—no extra fuss required.
For the Pasta Salad
- Short Pasta (16 oz.) – Rigatoni, rotini, bow tie, or any similar shape that holds onto the dressing.
- Baby Spinach (3 oz.) – Wilts slightly when mixed with the warm pasta.
- Cherry Tomatoes (10 oz., halved) – Adds freshness and a juicy pop of flavor.
- Sun-Dried Tomatoes (1 jar, 8.5 oz., oil drained) – Packed in Italian herb oil; slice into strips for easier mixing.
- Red Onion (½, small diced) – Gives the salad a sharp, savory crunch.
- Parmesan (½ cup, shredded or grated) – Adds salty richness.
- Mozzarella Pearls (8 oz.) – Creamy bites that balance the bold sun-dried tomato flavor.
- Fresh Basil (⅓ cup, chopped and packed) – Brightens the whole salad with fresh herbal notes.
For the Dressing
- Extra Virgin Olive Oil (⅓ cup) – Combine with the tomato oil to total about ⅔ cup.
- Oil From Sun-Dried Tomatoes (⅓ cup) – Infuses the dressing with herb and tomato flavor.
- Balsamic Vinegar (2 Tbsp., regular or white) – Adds tang and depth.
- Garlic (2 cloves, minced) – For aromatic punch.
- Italian Seasoning (1 tsp) – Layers in more herby flavor.
- Pepper (½ tsp) – Adjust to your taste.
- Salt (½ tsp) – Taste and adjust as needed.
Delicious Sun-Dried Tomato Pasta Salad
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16 oz. short pasta, rigatoni, rotini, bow tie, etc.
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3 oz. baby spinach
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10 oz. cherry tomatoes, halved
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1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz, oil drained
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1/2 red onion, small diced
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½ cup shredded parmesan, shaved or grated will work
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8 oz. mozzarella pearls
- 1/3 c chopped basil, packed
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⅓ cup extra virgin olive oil, or enough to make 2/3 cup with oil from tomatoes
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⅓ cup oil drained from sun-dried tomatoes
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2 Tbsp balsamic vinegar, regular or white
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2 garlic cloves, minced
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1 tsp Italian seasoning
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½ tsp pepper
- ½ tsp salt, more or less to taste
- Cook the pasta: Prepare the pasta according to package directions until al dente. Drain, then immediately mix the hot pasta with the spinach so it softens slightly. To cool it down faster, rinse briefly under cold water or let it rest for 15–20 minutes.
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Combine the salad ingredients:
Add the basil, red onion, julienned sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella to the cooled pasta mixture. If the pasta is still fairly warm, wait to add the mozzarella so it keeps its shape. -
Mix the dressing:
Whisk all dressing ingredients together. Pour about three-quarters of it over the pasta salad and toss to coat. Chill for roughly 30 minutes, then add the remaining dressing just before serving.
- Storage: Keep refrigerated in an airtight container and enjoy within 3–4 days. If the pasta seems dry, a splash of the reserved dressing or extra olive oil will revive it. The oil may firm up in the fridge—letting the salad sit at room temperature for around 15 minutes helps.
- Freezing: Not recommended; the texture of the ingredients will change and become watery.
- Pasta texture: For the best bite, avoid overcooking the pasta. Softer pasta can turn mushy once mixed with the dressing and vegetables.
- Cheese tips: Let the pasta cool a bit before adding the mozzarella. Adding it too early can soften the cheese. Chilling the finished salad slightly before stirring in the mozzarella works well, too.
- Serving: Hold back 1/4 of the dressing until serving time. Cold pasta absorbs oil, so adding the remaining dressing—or a drizzle of olive oil—right before serving keeps everything coated and fresh.
- Can I cook the pasta ahead of time?
Absolutely! Cook it, give it a quick rinse under cold water, then toss it with a drizzle of olive oil so it doesn’t clump into one giant pasta brick. Stash it in the fridge and you’re good to go.
- Should I rinse the pasta after cooking?
For pasta salad? Yep! This is one of the rare times rinsing is actually your friend — it stops the cooking so your pasta stays firm and doesn’t turn into mush once the dressing hits it.
- How do I stop the pasta salad from getting soggy?
Cook the pasta al dente (even slightly under). Overcooked pasta in a cold salad is truly a tragedy — it drinks up the dressing and goes soft on you. Firm pasta = happy pasta.
- Why does pasta salad sometimes dry out in the fridge?
Cold pasta loves to soak up dressing like a sponge. The fix? Hold back some dressing and toss it through right before serving. Instant revival!
- What kind of pasta shape works best?
Short, chunky shapes like rotini, bow ties, or rigatoni work a treat — they grab onto the dressing and bits of sun-dried tomato like champs. Save the long noodles for your spaghetti nights.
