If you’re looking to brighten up your meal times with a vibrant, flavorful dish that’s bursting with Mediterranean charm, this Sun Dried Tomato Pasta Salad Recipe is an absolute must-try. Combining tender pasta with the rich, tangy bite of sun-dried tomatoes, fresh baby spinach, juicy cherry tomatoes, and creamy mozzarella pearls, every forkful sings with layers of color, texture, and aroma. It’s simple enough to whip up any day but special enough to impress friends and family. Once you try this recipe, it will quickly become your go-to for gatherings, potlucks, or even a satisfying weekday lunch.
Ingredients You’ll Need
Each ingredient in this Sun Dried Tomato Pasta Salad Recipe plays a crucial role in creating a balanced, tasty masterpiece. From the hearty pasta that forms the base, to the bright herbs and sharp cheeses, everything works together harmoniously to deliver a salad that’s as exciting as it is comforting.
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.): Choose a pasta shape that holds sauce well and offers a nice bite.
- 3 oz. baby spinach: Adds a fresh, leafy green element that wilts perfectly with warm pasta.
- 10 oz. cherry tomatoes, halved: Provides juicy bursts of sweetness and vibrant red color.
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz oil drained: The star ingredient, delivering bold, slightly tangy flavor and chewy texture.
- 1/2 red onion, small diced: Brings a mild pungency and crunch contrast to the salad.
- 1/2 cup shredded parmesan: Offers a nutty, salty depth that enhances every bite.
- 8 oz. mozzarella pearls: Soft, creamy pockets of cheese that mellow the vibrant acidity.
- 1/3 cup chopped basil, packed: Fresh herbaceous notes that brighten the overall profile.
- 1/3 cup extra virgin olive oil: Adds richness and helps bind the dressing’s flavors.
- 1/3 cup oil drained from sun-dried tomatoes: Infuses the salad with concentrated tomato and herb aromas.
- 2 T balsamic vinegar: Lends a sweet-tart kick that lifts the entire dish.
- 2 garlic cloves, minced: Adds aromatic sharpness and a distinctive zing.
- 1 tsp Italian seasoning: Combines classic herbs for a perfectly balanced Mediterranean note.
- 1/2 tsp pepper: For a subtle heat that tingles the palate.
- 1/2 tsp salt, more or less to taste: Essential for bringing all the flavors together.
How to Make Sun Dried Tomato Pasta Salad Recipe
Step 1: Cook Pasta
Start by cooking your short pasta in lightly salted boiling water until it reaches al dente – firm but tender to the bite. This texture is vital to prevent the pasta from becoming mushy when the salad chills. Once drained, toss the pasta immediately with baby spinach leaves. The warmth helps the spinach gently wilt, adding softness and a mild vegetal flavor. Allow the pasta and spinach mixture to cool by rinsing with cold water or simply letting it rest for 15-20 minutes. This step ensures your salad will be refreshing and not warm when served.
Step 2: Prepare Salad Mix
Bring together the pasta and spinach base with the remaining fresh ingredients. Combine chopped basil, diced red onion, halved cherry tomatoes, sun-dried tomatoes, shredded parmesan, and mozzarella pearls in a large bowl. The mix of colors and textures here – from the chewy sun-dried tomatoes to the creamy mozzarella – creates a sensory delight that makes this Sun Dried Tomato Pasta Salad Recipe so satisfying.
Step 3: Make Dressing
Whisk together extra virgin olive oil, the flavorful oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt. This dressing balances richness with acidity and herbaceous warmth, perfectly complementing the fresh and cooked ingredients. The secret is using the oil from the sun-dried tomatoes as it’s packed with infused flavors that elevate the entire salad.
Step 4: Toss Salad
Pour about three-quarters of the dressing over the salad and toss until every ingredient is glistening and well coated. Refrigerate the salad for at least 30 minutes to let the flavors mingle and deepen. Just before serving, toss again with the remaining dressing to refresh the flavors. This two-step dressing application ensures the salad stays tasty and vibrant as you enjoy it.
How to Serve Sun Dried Tomato Pasta Salad Recipe
Garnishes
For a stunning finishing touch, sprinkle freshly chopped basil or a little extra shredded parmesan over the salad right before serving. A few cracked black peppercorns or a light drizzle of balsamic glaze can also add an extra visual and flavor punch. Garnishes not only enhance presentation but also boost the salad’s freshness and appeal.
Side Dishes
This salad works beautifully as a main light meal or alongside a variety of dishes. Pair it with grilled chicken, crusty artisan bread, or roasted vegetables for a balanced and hearty meal. It’s also a fantastic option to bring to picnics, barbecues, or potlucks where it can complement richer, meatier fare perfectly.
Creative Ways to Present
For a creative twist, serve this pasta salad layered in clear glass jars or individual bowls, allowing the vibrant colors to shine through. You can also stuff it inside halved avocado shells or use it as a filling for pita pockets for a fun handheld meal. These presentation ideas make the Sun Dried Tomato Pasta Salad Recipe an inviting dish that’s both festive and approachable.
Make Ahead and Storage
Storing Leftovers
Store any leftover pasta salad in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days to maintain freshness and texture. The flavors meld even more after sitting overnight, making it a great make-ahead option.
Freezing
This salad is not ideal for freezing because the fresh ingredients, particularly the cheese and tomatoes, may lose their texture and taste when thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Since this is a cold pasta salad, reheating is not recommended. If you prefer a warm option, cook a fresh batch or enjoy leftovers at room temperature after letting them come out of the fridge for a bit.
FAQs
Can I use other types of pasta for this salad?
Absolutely! Short pasta shapes like penne, fusilli, or farfalle work best because they hold the dressing and combine well with the chunky ingredients. Just avoid very thin pasta that may become mushy.
Is it necessary to use the oil from the sun-dried tomatoes?
Using the oil enhances the salad with concentrated tomato and herb flavors that bottled olive oil alone can’t replicate. However, if you don’t have it, extra virgin olive oil with a pinch of Italian herbs can be a substitute.
Can I make this salad vegan?
Yes! Simply omit the parmesan and mozzarella or replace them with plant-based cheese alternatives. The salad will still be wonderfully flavorful and satisfying.
How long can the salad be refrigerated before serving?
For best flavor and texture, chill the salad for at least 30 minutes and up to 24 hours. Beyond that, ingredients like fresh tomatoes may start to release liquid and soften.
What can I add to make the salad more filling?
Adding protein like grilled chicken, chickpeas, or even toasted pine nuts can make this salad a more substantial meal without sacrificing its bright, fresh qualities.
Final Thoughts
I can’t recommend this Sun Dried Tomato Pasta Salad Recipe enough if you love bold, fresh flavors that come together quickly and easily. It’s the perfect dish to brighten any table and keep your taste buds happy with every bite. Give it a try and watch it become a beloved staple in your recipe collection!
Print
Sun Dried Tomato Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Sun Dried Tomato Pasta Salad featuring al dente pasta, fresh spinach, cherry tomatoes, creamy mozzarella pearls, and a zesty balsamic dressing infused with sun-dried tomato oil and herbs. Perfectly chilled and tossed to enhance every bite, this salad is an ideal make-ahead dish for potlucks, picnics, or light meals.
Ingredients
Pasta and Vegetables
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1/2 red onion, small diced
- 1/3 cup chopped basil, packed
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
Cheese
- 1/2 cup shredded parmesan
- 8 oz. mozzarella pearls
Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, more or less to taste
Instructions
- Cook Pasta: Cook the pasta al dente according to the package instructions. Once cooked, drain the pasta and immediately toss it with the fresh baby spinach to allow the spinach to wilt slightly. Then rinse the pasta and spinach mixture with cool water or let it cool for 15-20 minutes to stop cooking and cool down the salad base.
- Prepare Salad: In a large mixing bowl, combine the cooled pasta and spinach with chopped basil, diced red onion, drained sun-dried tomatoes, halved cherry tomatoes, shredded parmesan, and mozzarella pearls. Toss gently to distribute the ingredients evenly.
- Make Dressing: In a separate small bowl, whisk together the extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt until fully incorporated and emulsified to form a flavorful dressing.
- Toss Salad: Pour about three-quarters of the dressing over the pasta salad and toss well to coat all the ingredients. Cover and chill the salad in the refrigerator for 30 minutes to allow flavors to meld. Just before serving, toss the salad again with the remaining dressing for added flavor and freshness.
Notes
- For best texture, avoid overcooking the pasta; al dente is recommended to hold up well when chilled.
- Chilling the salad enhances the flavor blending but can be served immediately if necessary.
- You can substitute mozzarella pearls with cubed fresh mozzarella if preferred.
- Adjust salt and pepper according to taste after chilling, as flavors intensify.
- This salad can be made a day ahead and stored tightly covered in the refrigerator.
