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
Scale
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:
- â…“ 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
