Sun Dried Tomato Pasta Salad
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. No mayo, no fuss, just a bright, herby salad you can make ahead and pull out whenever you need something reliable on the table.
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
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
For the Sun Dried Tomato Dressing
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 38gProtein: 12gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 580mgPotassium: 420mgFiber: 4gSugar: 7gVitamin A: 25IUVitamin C: 20mgCalcium: 15mgIron: 10mg
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