Go Back
–+ servings
Sun Dried Tomato Pasta Salad served in a bowl, garnished with fresh herbs.

Sun Dried Tomato Pasta Salad

A colorful and flavorful pasta salad featuring sun-dried tomatoes, fresh spinach, and a variety of toppings, perfect for family dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Main Course, Salad, Side Dish
Cuisine Italian
Servings 6 servings
Calories 400 kcal

Ingredients
  

Pasta and Vegetables

  • 16 oz short pasta (rigatoni, rotini, bow tie, etc.) Cook according to package instructions
  • 3 oz baby spinach To be added to the pasta
  • 10 oz cherry tomatoes (halved) For freshness and flavor
  • 1/2 medium red onion (small diced) Add for crunch and flavor
  • 1/3 cup chopped basil (packed) For aromatic flavor

Cheeses

  • 1/2 cup shredded Parmesan Add for a savory touch
  • 8 oz mozzarella pearls To add creaminess

Sun-Dried Tomatoes and Oils

  • 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained) Key ingredient for flavor
  • 1/3 cup extra virgin olive oil Can substitute with oil from sun-dried tomatoes
  • 1/3 cup oil drained from the sun-dried tomatoes To enhance flavors

Seasonings and Dressings

  • 2 tbsp balsamic vinegar Adds tanginess
  • 2 cloves garlic (minced) For a robust flavor
  • 1 tsp Italian seasoning For seasoning
  • 1/2 tsp pepper
  • 1/2 tsp salt Adjust to taste

Instructions
 

Cooking the Pasta

  • Start by cooking the pasta al dente according to the package instructions. You want it slightly firm so it holds up in the salad.
  • Once the pasta is cooked, drain it and toss it with the baby spinach. This will wilt the spinach slightly.
  • Rinse the pasta mixture under cool water to help it cool off quickly, or let it sit for about 15 to 20 minutes until it’s manageable to handle.

Mixing the Ingredients

  • Toss the pasta and spinach with chopped basil, red onion, julienned sun-dried tomatoes, halved cherry tomatoes, Parmesan, and mozzarella.
  • If the pasta is still warm, wait a few moments before adding the mozzarella to prevent melting.

Preparing the Dressing

  • Whisk together olive oil, reserved oil from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt until well combined.

Dressing the Salad

  • Toss about three-quarters of the dressing with the pasta salad, reserving the last quarter if you plan to serve it later.
  • Let the salad chill in the fridge for about 30 minutes to help the flavors meld.
  • Before serving, toss in the remaining dressing for an extra flavor boost.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For best results, store the salad and dressing separately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 2g
Keyword easy dinner, Family Meal, Pasta Salad, Summer Salad, Sun Dried Tomato Pasta Salad
Tried this recipe?Let us know how it was!