There’s just something utterly irresistible about this Sun Dried Tomato Pasta Salad Recipe! Every forkful is an invitation to summer: bright and tangy sun-dried tomatoes, creamy mozzarella, briny olives, and garden-fresh basil, all mingled together with a punchy homemade vinaigrette. It’s vibrant enough for potlucks yet easy enough for quick weeknight dinners, and honestly, I find myself making excuses to whip up a batch all year long. Get ready to discover a pasta salad that’ll steal the spotlight at any table!
Ingredients You’ll Need
The beauty of this Sun Dried Tomato Pasta Salad Recipe is just how straightforward the shopping list is—yet each ingredient plays a starring role. Every component, from the zippy red wine vinegar to the juicy cherry tomatoes, brings a burst of flavor, color, or texture that transforms this salad into an instant crowd-pleaser.
- Pasta (12 ounces rotini or penne): Ideal for holding the dressing and all those tasty mix-ins; feel free to use gluten-free varieties if needed!
- Sun-dried tomatoes (1 cup, packed in oil): These beauties add a deep, concentrated tomato flavor and a little chew to every bite.
- Cherry tomatoes (1 cup, halved): Pop-of-freshness and juiciness that balances the richness of the sun-dried ones.
- Fresh mozzarella balls (1 cup, bocconcini, halved): Creamy, mild, and the ultimate pairing with tomatoes and basil.
- Kalamata olives (½ cup, pitted and halved): Provide salty, tangy depth and an unmistakable Mediterranean flair.
- Red onion (¼ cup, thinly sliced): A touch of zippy crunch; soak in cold water first if you prefer a milder taste.
- Fresh basil (¼ cup, chopped): Aromatic and peppery, basil lifts all the Italian-inspired flavors in the salad.
- Olive oil (⅓ cup): Use the good stuff! A robust extra-virgin olive oil will make the dressing shine.
- Red wine vinegar (3 tablespoons): The acidity cuts through all the creamy and savory notes, brightening up the salad.
- Dijon mustard (1 teaspoon): Adds complexity and a tiny kick to the vinaigrette.
- Garlic (1 clove, minced): For that irresistible garlicky background; fresh is best!
- Dried oregano (½ teaspoon): Brings a classic Italian herb finish.
- Salt (½ teaspoon): Essential to heighten every flavor.
- Black pepper (¼ teaspoon): A subtle backbone of gentle heat.
How to Make Sun Dried Tomato Pasta Salad Recipe
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil, then add your chosen rotini or penne. Cook until just al dente, which ensures the pasta will hold its shape in the salad. Drain thoroughly, then rinse under cold water to cool it down quickly and stop the cooking—this is key for a crisp, fresh-tasting salad base.
Step 2: Prep the Mix-Ins
While the pasta cools, get the rest of your ingredients ready. Drain and chop the sun-dried tomatoes, halve the cherry tomatoes and mozzarella balls, slice the Kalamata olives and red onion, and chop your basil. Layering these brightly colored elements brings both texture and irresistible visual appeal to the Sun Dried Tomato Pasta Salad Recipe.
Step 3: Make the Simple Vinaigrette
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk or shake until the dressing is nicely emulsified. Using some of the oil from the sun-dried tomato jar amps up the flavor even more!
Step 4: Combine Ingredients
Add the cooled pasta, sun-dried tomatoes, cherry tomatoes, mozzarella, olives, red onion, and basil to a large mixing bowl. Pour the vibrant vinaigrette over everything and toss really well, making sure every twist of pasta and veggie gets coated. The aroma alone will have everyone peeking into the kitchen!
Step 5: Chill and Serve
Cover and chill the salad for at least 30 minutes. This lets all the flavors mingle and develop, transforming each bite into something truly special. Toss the salad again before serving and adjust seasoning if you like—a little extra salt or cracked black pepper goes a long way.
How to Serve Sun Dried Tomato Pasta Salad Recipe
Garnishes
For some extra flair, top your Sun Dried Tomato Pasta Salad Recipe with a flourish of fresh basil leaves, a sprinkle of grated Parmesan, or even a few extra chopped sun-dried tomatoes. Cracked black pepper or a drizzle of good olive oil right before serving adds that final gourmet touch.
Side Dishes
This salad pairs beautifully with grilled chicken, fish, or roasted vegetables. For a picnic or potluck, it shines alongside crusty bread or garlic knots, and it’s wonderful as part of an antipasto spread with salami, marinated artichokes, and good cheeses.
Creative Ways to Present
Try serving this pasta salad in individual mason jars for picnics, or scooped onto a bed of arugula for an elegant twist. I love making skewers with all the salad fixings for a party appetizer—just drizzle with a bit of the vinaigrette before enjoying!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Sun Dried Tomato Pasta Salad Recipe to an airtight container and refrigerate for up to three days. The flavors meld even more as it sits, so don’t be surprised if it tastes even better the next day!
Freezing
While freezing isn’t recommended for this salad—the veggies and cheese lose their best texture—if you must, freeze only the cooked pasta and mix in fresh toppings and dressing after thawing for maximum freshness.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. Simply give it a good stir and add a splash of olive oil or vinegar if it seems dry after sitting in the fridge.
FAQs
Can I make the Sun Dried Tomato Pasta Salad Recipe gluten-free?
Absolutely! Simply swap in your favorite gluten-free pasta for the rotini or penne. Be sure to cook it just until al dente so it holds up well with the other ingredients.
How can I turn this salad into a heartier main dish?
You can easily bulk it up by folding in some grilled chicken slices, diced salami, or even a scoop of cooked chickpeas for a protein boost. This makes it more substantial for lunch or dinner.
Are there any other veggies I can add?
Definitely! Roasted red peppers, marinated artichoke hearts, or even baby spinach would all be tasty additions that complement the Mediterranean flavors of the Sun Dried Tomato Pasta Salad Recipe.
Can I make the dressing in advance?
Yes, you can prepare the vinaigrette a day or two ahead—just store it in a sealed jar in the fridge and shake before using. This helps streamline prep when you’re ready to assemble the salad.
What if I don’t have mozzarella balls?
Feel free to use diced fresh mozzarella or even torn burrata for a creamy twist. Feta or goat cheese work nicely, too, if you want to add a little tang.
Final Thoughts
If you’re looking for a dish that’s equal parts easy, delicious, and impressive, this Sun Dried Tomato Pasta Salad Recipe truly delivers. I hope you’ll give it a try soon and share it with the people you love—there’s something about these flavors that just brings everyone together around the table!
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Sun Dried Tomato Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Sun Dried Tomato Pasta Salad is a refreshing and flavorful dish that’s perfect for picnics, potlucks, or a light meal. The combination of sun-dried tomatoes, fresh mozzarella, and tangy dressing creates a Mediterranean-inspired pasta salad that’s sure to be a hit.
Ingredients
Pasta:
- 12 ounces rotini or penne pasta
Salad:
- 1 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- ½ cup pitted Kalamata olives, halved
- ¼ cup red onion, thinly sliced
- ¼ cup fresh basil, chopped
Dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta: Cook pasta in salted boiling water until al dente, then drain and rinse under cold water to cool.
- Prepare the Salad: In a large bowl, combine pasta, sun-dried tomatoes, cherry tomatoes, mozzarella, olives, red onion, and basil.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Toss and Chill: Pour dressing over the salad and toss until evenly coated. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For extra flavor, use some of the oil from the sun-dried tomato jar in the dressing.
- You can add grilled chicken or salami for a heartier version.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (pasta boiled separately)
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 360
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 20 mg
