Go Back
–+ servings
Sun-Dried Tomato Pasta Salad

Elevate Dinner with Sun-Dried Tomato Pasta Salad Bliss

This Sun-Dried Tomato Pasta Salad is a quick and flavorful dish that embodies Mediterranean essence and is perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz short pasta Choose rigatoni, rotini, or bowtie pasta.
For the Freshness
  • 3 oz baby spinach Substitute with arugula if desired.
  • 10 oz cherry tomatoes Grape tomatoes can be used instead.
  • 1/2 red onion Diced; green onions can be used for a milder flavor.
  • 1/3 cup chopped basil Substitute with parsley if unavailable.
For the Zesty Flavor
  • 1 jar sun-dried tomatoes in oil 8.5 oz for robust flavor.
  • 1/2 cup shredded parmesan Grated pecorino or nutritional yeast as dairy-free alternative.
  • 8 oz mozzarella pearls Omit if avoiding dairy.
For the Dressing
  • 1/3 cup extra virgin olive oil Use oil from sun-dried tomatoes for added flavor.
  • 1/3 cup oil drained from sun-dried tomatoes Provides depth of flavor.
  • 2 tbsp balsamic vinegar Use white balsamic for a milder taste.
  • 2 cloves garlic Minced; garlic powder can be used as substitute.
  • 1 tsp Italian seasoning Replace with fresh herbs for an extra touch.
  • 1/2 tsp pepper Season to taste.
  • 1/2 tsp salt Adjust for low-sodium diets.

Equipment

  • Large pot
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions for about 10 minutes until al dente. Drain, toss gently with baby spinach in the pot, and rinse under cool water.
  2. Combine Ingredients: In a mixing bowl, combine cooled pasta and wilted spinach with chopped basil, diced red onion, julienned sun-dried tomatoes, halved cherry tomatoes, shredded parmesan, and mozzarella pearls. Mix gently until well blended.
  3. Mix Dressing: In a separate bowl, whisk together extra virgin olive oil, drained oil from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Taste and adjust seasoning as needed.
  4. Toss and Chill: Pour about three-quarters of the dressing over the pasta mixture and toss gently. Cover and refrigerate for at least 30 minutes.
  5. Serve: Give the salad a gentle toss and drizzle remaining dressing over the top before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

For best results, enjoy the salad fresh within 3-4 days, stored in an airtight container.

Tried this recipe?

Let us know how it was!