This sun dried tomato pasta salad recipe is the kind of dish that disappears fast at potlucks and barbecues.
It combines tender rotini, briny olives, creamy mozzarella, and a punchy sun dried tomato dressing that doubles as the star of the whole bowl, much like the dressing in my Caprese Pasta Salad Recipe.
No mayo, no fuss, just a bright, herby salad you can make ahead and pull out whenever you need something reliable on the table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Sun Dried Tomato Pasta Salad Recipe
This salad hits every note you want from a warm weather side dish.
It is bold, colorful, and comes together with mostly pantry and deli staples.
- The dressing uses the flavorful oil straight from the sun dried tomato jar, so nothing goes to waste.
- It is completely make ahead friendly and actually tastes better after the flavors mingle in the fridge.
- Fresh mozzarella and parmesan add richness without needing a heavy, mayo based dressing.
- It works as a side dish, a light lunch, or a base for grilled chicken or shrimp.
- You can easily swap in whatever vegetables or cheese you already have on hand.
You might also enjoy: Mediterranean Pasta Salad Recipe
Ingredients
Most of these ingredients live in the deli section or the pantry, and the jar of sun dried tomatoes does double duty for both the salad and the dressing.
- 1 pound rotini pasta
- 1 cup sun dried tomatoes in oil, drained and sliced (reserve the oil)
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella bocconcini, halved
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup red onion, thinly sliced
- 2 cups baby spinach, roughly chopped
- 1/2 cup fresh basil leaves, chopped
- 1/3 cup grated parmesan cheese
- 1/4 cup reserved sun dried tomato oil
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
This same combination of sun dried tomatoes and fresh basil is what makes my Tomato Basil Pasta Recipe so popular too.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just the basics for boiling pasta and tossing a salad.
- Large pasta pot
- Colander
- Large glass mixing bowl set
- Whisk
- Cutting board and chef’s knife
- Salad serving tongs
Read Also: Baked Feta Pasta Recipe
Recommended Products for This Recipe
These are a few products I personally rely on to make this salad taste as good as it possibly can.
1. Sun Dried Tomatoes in Olive Oil
A good quality jar makes a noticeable difference here since the oil becomes the base of your dressing.
Look for one packed with herbs and plenty of oil so you have enough reserved for whisking together the vinaigrette.
2. Fresh Mozzarella Bocconcini
These little cheese balls hold their shape in a salad far better than shredded mozzarella, and they soak up the dressing beautifully.
They also make the salad feel a lot more special without any extra work.
3. Aged Balsamic Vinegar
A thicker, more aged balsamic brings a rounder sweetness to the dressing that cuts through the richness of the oil and cheese.
It is a small swap that makes a big flavor difference.
4. Large Enamel Pasta Pot
A sturdy, wide pot makes cooking a full pound of pasta so much easier, and it heats evenly enough that you will not end up with mushy edges or undercooked centers.
It is also great for soups later on.
5. Kalamata Olives Jar
Briny, meaty kalamata olives add depth that regular black olives just cannot match.
I always keep a jar on hand since they work in everything from pasta salads to grain bowls.
This pot pulls double duty for other favorites of mine too, including Antipasto Pasta Salad Recipe.
Step-by-Step Instructions: How to Make Sun Dried Tomato Pasta Salad
1. Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add the rotini pasta and cook according to the package directions until al dente, usually around 10 to 12 minutes.
- Stir occasionally so the pasta does not stick together while it cooks.
- Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process.
- Let the pasta sit in the colander for a few minutes so any excess water drains away completely.
2. Make the Sun Dried Tomato Dressing
- Drain the oil from the jar of sun dried tomatoes into a small bowl or measuring cup, then set the tomatoes themselves aside.
- Add the extra virgin olive oil to the reserved sun dried tomato oil to reach a total of about half a cup.
- Whisk in the balsamic vinegar, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Continue whisking until the dressing looks smooth and slightly emulsified.
- Taste and adjust the salt or vinegar to your preference before setting the dressing aside.
3. Prep the Mix-Ins
- Slice the drained sun dried tomatoes into thin strips.
- Halve the cherry tomatoes and the mozzarella bocconcini.
- Thinly slice the red onion and roughly chop the baby spinach and fresh basil.
- Halve the pitted kalamata olives.
- Having everything prepped and ready makes the final assembly quick and mess free.
4. Assemble the Salad
- Add the cooled pasta to a large mixing bowl.
- Add the sliced sun dried tomatoes, cherry tomatoes, mozzarella, kalamata olives, red onion, spinach, and basil.
- Pour about three quarters of the dressing over the salad.
- Toss everything gently with tongs or two large spoons until the pasta and vegetables are evenly coated.
- Add more dressing a little at a time if the salad looks dry, keeping any leftover dressing in the fridge for later.
5. Finish and Serve
- Sprinkle the grated parmesan cheese over the top of the salad.
- Give everything one final gentle toss to distribute the cheese.
- Cover and refrigerate for at least 30 minutes to let the flavors meld, or serve right away at room temperature.
- Taste before serving and add a pinch more salt, pepper, or basil if needed.
I first started making a version of this dressing while testing my Greek Pasta Salad Recipe, and it works just as well here.
Tips for The Best Sun Dried Tomato Pasta Salad
A few small details make the difference between a good pasta salad and a great one.
- Salt your pasta water generously, since this is your only chance to season the noodles themselves.
- Do not skip rinsing the pasta with cool water, as it stops the cooking and keeps the noodles from turning mushy.
- Dress the salad while the pasta is still slightly warm so it absorbs more flavor.
- Use kitchen shears to snip the sun dried tomatoes instead of a knife for less mess.
- Let the salad chill for at least 30 minutes before serving for the best flavor.
The same warm pasta trick works beautifully in my Artichoke Pasta Salad Recipe as well.
Serving Suggestions
This salad is hearty enough to stand on its own but also pairs nicely with grilled proteins.
Here are a few ways I like to serve it.
- Alongside grilled chicken breast or shrimp skewers for a complete dinner.
- Piled onto a bed of arugula for a lighter, salad forward lunch.
- As a side dish next to sandwiches or burgers at a summer cookout.
- Topped with extra shaved parmesan and a drizzle of good olive oil for guests.
- Paired with a simple Chickpea Salad for a protein packed spread.
Variations of Sun Dried Tomato Pasta Salad
This recipe is flexible, so feel free to make it your own depending on what you have available.
- Swap the mozzarella for crumbled feta or goat cheese for a tangier bite.
- Add canned chickpeas or white beans for extra protein and fiber.
- Stir in cooked, diced chicken or grilled shrimp to turn it into a full meal.
- Use gluten free pasta if needed, keeping an eye on the cook time since it can vary.
- Add artichoke hearts or roasted red peppers for even more Mediterranean flavor.
If you like building out a full protein, this dressing is also fantastic on my Bacon Ranch Pasta Salad Recipe.
Storage and Reheating
Since this salad has no mayonnaise, it holds up well in the fridge for several days.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Give the salad a good toss before serving again, since the dressing tends to settle at the bottom.
- Add a small splash of olive oil or reserved dressing if the pasta looks dry after chilling.
- This salad is meant to be enjoyed cold or at room temperature, so reheating is not recommended.
- Freezing is not advised, since the fresh vegetables and cheese do not thaw well.
Read Also: Ranch Pasta Salad Recipe
Nutritional Facts
This sun dried tomato pasta salad is a satisfying, well rounded dish thanks to the mix of pasta, cheese, and vegetables.
A single serving contains roughly 380 to 420 calories, depending on how much dressing and cheese you use.
It provides a good balance of carbohydrates from the pasta, healthy fats from the olive oil and cheese, and a solid dose of vitamins from the fresh tomatoes, spinach, and basil.
Exact nutritional values will vary based on specific brands and portion sizes, so use this as a general guide rather than an exact figure.
For another produce forward option, take a look at my Spinach Feta Pasta Salad Recipe.
Health Benefits of Key Ingredients
Beyond being delicious, several ingredients in this salad bring real nutritional value to the table.
- Sun dried tomatoes are concentrated in lycopene, an antioxidant linked to heart health.
- Extra virgin olive oil provides heart healthy monounsaturated fats.
- Baby spinach adds iron, fiber, and vitamins A and K without adding many calories.
- Garlic has natural compounds that may support immune function.
- Kalamata olives contribute healthy fats along with a boost of flavor.
You might also enjoy: Veggie Pasta Salad Recipe
FAQs About Sun Dried Tomato Pasta Salad
1. Can I make this pasta salad ahead of time?
Yes, this salad actually tastes better after sitting in the fridge for a few hours or overnight.
Just give it a good toss before serving since the dressing settles at the bottom of the bowl.
2. What pasta shape works best for this recipe?
Short pasta shapes like rotini, penne, or farfalle work best since they hold onto the dressing and mix-ins well.
Avoid long noodles like spaghetti, as they do not toss as evenly with chunky ingredients.
3. Can I use dry sun dried tomatoes instead of oil packed?
Oil packed sun dried tomatoes are recommended since the oil becomes the base of the dressing.
If you only have dry packed tomatoes, rehydrate them in warm water first and use a bit more olive oil in the dressing.
4. Is this pasta salad served warm or cold?
It is traditionally served cold or at room temperature, which makes it perfect for picnics and make ahead meals.
You can enjoy it slightly warm right after assembling if you prefer, too.
5. How do I keep the mozzarella from getting rubbery in the fridge?
Cold temperatures can firm up fresh mozzarella slightly, so let the salad sit at room temperature for about 10 minutes before serving.
This softens the cheese back up and brings out its flavor.
This same warm-up trick is worth remembering for my Cucumber Tomato Pasta Salad Recipe too.
Sun Dried Tomato Pasta Salad
Ingredients
- 1 pound rotini pasta about 450g
- 1 cup sun dried tomatoes in oil drained and sliced, reserve the oil
- 2 cups cherry tomatoes halved
- 8 ounces fresh mozzarella bocconcini halved, about 225g
- 1/2 cup kalamata olives pitted and halved
- 1/2 cup red onion thinly sliced
- 2 cups baby spinach roughly chopped
- 1/2 cup fresh basil leaves chopped
- 1/3 cup grated parmesan cheese for finishing
- 1/4 cup reserved sun dried tomato oil from the jar
- 1/4 cup extra virgin olive oil 60ml
- 3 tablespoons balsamic vinegar aged preferred
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt plus more for pasta water
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes optional, for heat
Equipment
- Large pasta pot For boiling pasta
- Colander For draining pasta
- Large glass mixing bowl For assembling and serving the salad
- Whisk For making the dressing
- Cutting board and chef’s knife For prepping vegetables and cheese
- Salad Serving Tongs For tossing and serving
Method
- Cook the rotini pasta in a large pot of generously salted boiling water until al dente, about 10-12 minutes. Drain in a colander and rinse briefly with cool water to stop the cooking process, then let drain completely.
- In a small bowl, whisk together the reserved sun dried tomato oil, extra virgin olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using) until smooth and emulsified. Taste and adjust seasoning.
- Slice the drained sun dried tomatoes into thin strips. Halve the cherry tomatoes and mozzarella bocconcini. Thinly slice the red onion, roughly chop the baby spinach and basil, and halve the pitted kalamata olives.
- In a large mixing bowl, combine the cooled pasta with the sliced sun dried tomatoes, cherry tomatoes, mozzarella, olives, red onion, spinach, and basil. Pour about three-quarters of the dressing over the salad and toss gently to coat evenly.
- Sprinkle the grated parmesan cheese over the top and toss gently one more time. Cover and refrigerate for at least 30 minutes to let the flavors meld, or serve at room temperature. Taste and adjust seasoning before serving.
Nutrition
Notes
- Salt your pasta water generously – this is your only chance to season the noodles from the inside out.
- Rinsing the pasta with cool water stops the cooking process and prevents mushy noodles.
- Dress the salad while the pasta is still slightly warm – it will absorb more flavor.
- Use kitchen shears to snip the sun dried tomatoes for less mess than a knife.
- Let the salad chill for at least 30 minutes before serving for the best flavor development.
- Swap mozzarella for crumbled feta or goat cheese for a tangier twist.
- Add canned chickpeas, white beans, or grilled chicken to make it a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the salad looks dry after chilling, add a splash of olive oil or reserved dressing and toss well.
- This salad is meant to be served cold or at room temperature – reheating is not recommended.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sun dried tomato pasta salad has earned its spot as one of my most requested make ahead dishes.
It is bright, flavorful, and endlessly adaptable to whatever you have in your fridge.
Give it a try at your next gathering and let me know in the comments how you made it your own.
I would love to see your version, so feel free to share a photo here.
Recommended:
- Rotini Pasta Salad Recipe
- Broccoli Pasta Salad Recipe
- Salami Pasta Salad Recipe
- Avocado Pasta Salad Recipe
- Dill Pickle Pasta Salad Recipe
