Rich, savory, and layered with Mediterranean flavor, Sun-Dried Tomato Pasta Salad is the kind of dish that tastes like it took more effort than it actually did. Sweet cherry tomatoes, tender pasta, fresh basil, and creamy mozzarella all come together with a bold balsamic dressing built from the oil of sun-dried tomatoes.
It’s hearty enough for dinner, bright enough for a summer table, and simple enough to make on a busy day.
Quick Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Why This Sun-Dried Tomato Pasta Salad Stands Out
Sun-dried tomatoes bring a deep, concentrated flavor that transforms the entire salad. Because they’re packed in oil with Italian herbs, they carry even more seasoning right from the jar.
The dressing uses both extra virgin olive oil and the reserved oil from the tomatoes, which adds richness and ties everything together naturally. Balsamic vinegar gives just enough tang to balance the sweetness of the tomatoes.
Baby spinach wilts gently when tossed with warm pasta, creating a soft layer throughout the salad. Mozzarella pearls add creaminess, while parmesan gives a salty finish.
Every forkful feels full but still fresh.
Ingredients
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz.), oil drained
- 1/2 red onion, small diced
- ½ cup shredded parmesan (shaved or grated works)
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil, packed
Dressing
- ⅓ cup extra virgin olive oil or enough to make 2/3 cup with oil from tomatoes
- ⅓ cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar (regular or white)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- ½ teaspoon salt, more or less to taste
Step-by-Step Instructions
1. Cook the Pasta
Prepare the pasta according to the package instructions, cooking until al dente. Drain the pasta and immediately toss it with the baby spinach so the residual heat gently wilts the leaves.
Rinse with cool water to help it cool more quickly, or allow it to sit and cool for 15–20 minutes.
2. Add the Salad Ingredients
Once the pasta and spinach have cooled slightly, combine them with:
- Chopped basil
- Diced red onion
- Sun-dried tomatoes (julienned)
- Cherry tomatoes
- Parmesan
- Mozzarella pearls
If the pasta is still quite warm, wait to add the mozzarella until it cools further to prevent melting.
3. Make the Dressing
Whisk together:
- Extra virgin olive oil
- Reserved oil from the sun-dried tomatoes
- Balsamic vinegar
- Minced garlic
- Italian seasoning
- Pepper
- Salt
Mix until fully combined.
4. Toss and Chill
Pour about ¾ of the dressing over the pasta salad and toss until evenly coated. Reserve the remaining ¼ of the dressing for later.
Chill the salad for about 30 minutes. Before serving, toss with the remaining dressing to refresh the texture and flavor.
Helpful Notes for Best Results
Cook Pasta Al Dente
Avoid overcooking the pasta. Soft pasta can become mushy once combined with dressing and vegetables. Al dente gives the best texture.
Add Mozzarella After Cooling
If added too soon, mozzarella pearls may soften too much. Let the pasta cool slightly before mixing them in, or wait until after chilling.
Reserve Some Dressing
Cold pasta tends to absorb dressing as it sits. Holding back ¼ of the dressing allows you to refresh the salad just before serving.
Let It Sit Before Serving
After refrigeration, let the salad rest at room temperature for about 15–30 minutes. The olive oil may firm up slightly in the fridge, and resting allows it to loosen again.
Storage
Store in an airtight container in the refrigerator and enjoy within 3–4 days. If it seems dry, toss with extra dressing or a drizzle of olive oil before serving.
Freezing Not Recommended
Freezing changes the texture of the pasta and vegetables, so it’s best enjoyed fresh.
Serving Suggestions
Sun-Dried Tomato Pasta Salad pairs well with grilled chicken, roasted vegetables, or crusty bread. It also works beautifully as a standalone lunch.
Because it holds up well in the refrigerator, it’s ideal for meal prep and gatherings.
Sun-Dried Tomato Pasta Salad is one of those dependable recipes that feels layered and thoughtful without being complicated. Deep tomato flavor, fresh herbs, creamy cheese, and a simple dressing create a salad that’s satisfying from the first bite to the last.
Sun Dried Tomato Pasta Salad
Ingredients
Method
- Cook pasta al dente according to package instructions. When pasta is cooked, drain and toss with spinach to wilt. Rinse with cool water to help cool it off more quickly or allow it to cool for 15-20 minutes.
- Toss pasta and spinach with chopped basil, onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan and mozzarella (if pasta is still pretty hot, wait to add the mozzarella until cooled off).
- Whisk together dressing ingredients and toss 3/4 of it with pasta salad, reserving 1/4 of the dressing if waiting to serve. Chill for about 30 minutes and then toss remaining dressing before serving.
Notes
Calories: 357kcal | Carbohydrates: 34g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 236mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 979IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 1mg