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
Scale
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.
