Delicious Sun-Dried Tomato Pasta Salad
A bright and satisfying pasta salad that comes together quickly and showcases bold Mediterranean flavors.
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Servings: 12
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Ingredients
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.