If you’re craving something vibrant, fresh, and bursting with Mediterranean flavors, this Sun Dried Tomato Pasta Salad Recipe is an absolute game-changer. It balances the tangy sweetness of sun-dried tomatoes with the creaminess of mozzarella pearls and the crisp freshness of baby spinach and basil, all tossed in a zesty homemade dressing. Perfect for gatherings, potlucks, or simply brightening up your lunch, this pasta salad delivers a delightful combination of textures and colors that makes every bite memorable.
Ingredients You’ll Need
These ingredients are simple yet essential to building the rich layers of flavor, texture, and color that make this Sun Dried Tomato Pasta Salad Recipe so irresistible. Each one plays a unique role, from the tender pasta that acts as a perfect base to the bright herbs and tangy sun-dried tomatoes that bring the dish alive.
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.): Choose a shape that holds the dressing and ingredients beautifully for maximum flavor in every bite.
- 3 oz. baby spinach: Adds a fresh, leafy crunch that wilts slightly to meld with the warm pasta.
- 10 oz. cherry tomatoes, halved: Burst of juicy sweetness that contrasts perfectly with the tangy sun-dried tomatoes.
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz oil drained: The star ingredient providing deep, concentrated tomato flavor infused with savory herbs.
- 1/2 red onion, small diced: Delivers a mild, sharp bite to balance out the richness of cheese and oil.
- 1/2 cup shredded parmesan: Adds a nutty, salty depth that ties all the flavors together elegantly.
- 8 oz. mozzarella pearls: Creamy and soft, they create a luscious texture contrast throughout the salad.
- 1/3 cup chopped basil, packed: Bright and aromatic, basil brings a fresh herbal lift.
- 1/3 cup extra virgin olive oil: Provides a smooth, fruity base for the dressing that coats every ingredient.
- 1/3 cup oil drained from sun-dried tomatoes: Infused with herbs and tomato essence, it amplifies the salad’s signature flavor.
- 2 T balsamic vinegar: Adds tangy sweetness and depth, elevating the dressing’s complexity.
- 2 garlic cloves, minced: Delivers a gentle spicy kick that wakes up the palate.
- 1 tsp Italian seasoning: A well-rounded blend of herbs that complements the Mediterranean vibe perfectly.
- 1/2 tsp pepper: For a subtle heat to balance the sweet and savory elements.
- 1/2 tsp salt, more or less to taste: Enhances all the flavors and ensures the salad is perfectly seasoned.
How to Make Sun Dried Tomato Pasta Salad Recipe
Step 1: Cook Pasta
Start by cooking your pasta al dente according to the package instructions to ensure it holds up perfectly in the salad without becoming mushy. Once drained, toss it immediately with baby spinach; the warmth will gently wilt the spinach, adding a silky texture and vibrant green color. Then rinse the mixture with cool water or let it cool naturally for 15-20 minutes, which stops the cooking process and readies the salad for mixing.
Step 2: Prepare Salad
Combine the cooled pasta and wilted spinach with chopped fresh basil, diced red onion, sun-dried tomatoes, halved cherry tomatoes, shredded parmesan cheese, and creamy mozzarella pearls. This step is where the magic of the Sun Dried Tomato Pasta Salad Recipe starts to develop as the variety of textures and flavors comes together in one bowl.
Step 3: Make Dressing
Whisk together the extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt. This homemade dressing is rich, flavorful, and perfectly balanced to coat the pasta and vegetables, bringing all the ingredients to life.
Step 4: Toss Salad
Mix three-quarters of the dressing into the pasta salad to ensure each bite is well-coated with that delicious mixture of herbs and tang. Chill the salad for at least 30 minutes, allowing the flavors to meld beautifully. Just before serving, toss with the remaining dressing to refresh and add a final burst of flavor.
How to Serve Sun Dried Tomato Pasta Salad Recipe
Garnishes
For a fresh and vibrant finish, sprinkle additional chopped basil leaves or a few extra mozzarella pearls on top. A light dusting of freshly cracked black pepper or shaved parmesan adds an elegant touch that enhances both visual appeal and taste.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken or seafood, making it an excellent companion for summer barbecues or casual dinners. It also works well alongside crusty bread or a crisp green salad for a lighter meal.
Creative Ways to Present
Serve this Sun Dried Tomato Pasta Salad Recipe in a large glass bowl to showcase its colorful layers or portion it into individual mason jars for easy, grab-and-go lunches. For parties, consider serving it on a bed of fresh lettuce or in hollowed-out bell peppers for a fun presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep very well in an airtight container in the refrigerator for up to three days. The flavors deepen as the salad rests, making it even more delicious the next day. Just be sure to give it a gentle toss before serving again.
Freezing
Because of the fresh vegetables and cheese, freezing this pasta salad is not recommended. The texture of the spinach, tomatoes, and mozzarella can degrade and become watery upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary or advised. If you prefer it slightly warmer, let it sit at room temperature for about 15 minutes before serving.
FAQs
Can I use a different type of pasta for this Sun Dried Tomato Pasta Salad Recipe?
Absolutely! Short pasta shapes like rigatoni, rotini, or bow tie work best because they catch the dressing well and hold the salad ingredients. But feel free to experiment with your favorite pasta shapes.
Is it possible to make this salad vegan?
Yes, you can easily adapt this recipe by omitting the parmesan and mozzarella or using plant-based cheese alternatives. The rich dressing and sun-dried tomatoes still deliver tons of flavor without the dairy.
Can I prepare the salad the day before?
Definitely! Preparing the salad a day ahead allows the flavors to marry wonderfully. Just keep the dressing separate until you’re ready to serve to keep the salad fresh and crisp.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar, a mix of red wine vinegar and a touch of honey or maple syrup makes a great alternative, maintaining the tangy-sweet balance that’s key to the salad’s flavor.
How do I prevent the pasta from getting soggy in this salad?
Cooking the pasta al dente and cooling it thoroughly before mixing helps maintain its firmness. Also, adding the dressing gradually and chilling the salad before serving prevents it from becoming overly saturated.
Final Thoughts
This Sun Dried Tomato Pasta Salad Recipe is a bright and flavorful dish that’s incredibly versatile and easy to make. Whether you’re feeding a crowd or just sprucing up your weekday meals, it delivers vibrant color, bold taste, and satisfying texture in every bite. I can’t wait for you to give it a try and make it a new staple in your recipe collection!
Print
Sun Dried Tomato Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Sun Dried Tomato Pasta Salad combines al dente pasta with fresh baby spinach, cherry tomatoes, mozzarella pearls, and a flavorful blend of sun-dried tomatoes and Italian herbs. Tossed in a tangy, garlicky balsamic dressing, this salad is perfect for a quick lunch, picnic, or side dish for gatherings, offering a delightful balance of textures and Mediterranean-inspired flavors.
Ingredients
Pasta and Vegetables
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1/2 red onion, small diced
- 1/3 cup chopped basil, packed
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
Cheese
- 1/2 cup shredded parmesan
- 8 oz. mozzarella pearls
Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt, more or less to taste
Instructions
- Cook Pasta: Cook the pasta al dente according to the package instructions. Drain the pasta and immediately toss it with the baby spinach so that the spinach wilts slightly from the heat. Rinse the pasta mixture with cool water or allow it to cool for 15-20 minutes to stop the cooking process and cool the salad base.
- Prepare Salad: In a large mixing bowl, combine the cooled pasta and spinach with chopped basil, diced red onion, sun-dried tomatoes, halved cherry tomatoes, shredded parmesan, and mozzarella pearls. This mix sets the foundation for a flavorful and texturally interesting salad.
- Make Dressing: In a separate small bowl, whisk together the extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt until the mixture is well combined and emulsified, forming a robust dressing.
- Toss Salad: Pour three-quarters of the dressing over the salad mixture, tossing well to ensure everything is evenly coated. Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld. Before serving, toss the salad again with the remaining dressing for an added burst of flavor and freshness.
Notes
- Draining the pasta and mixing it with spinach while hot wilts the spinach slightly for better texture integration.
- Chilling the salad allows the flavors to combine well for a more delicious taste.
- Adjust salt and seasoning as preferred, especially if using salted cheese.
- This salad can be made a few hours ahead and kept refrigerated for convenience.
- Use any short pasta shape that holds dressing well, such as rotini or rigatoni.
