Print

Sun-Dried Tomato Pasta Salad: A Terrific 30-Minute Dinner

Sun-Dried Tomato Pasta Salad in a white ceramic bowl on a wooden table
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful Sun-Dried Tomato Pasta Salad packed with spinach, cherry tomatoes, basil, mozzarella, and parmesan, tossed in a rich dressing made with reserved oil from sun-dried tomatoes.

Ingredients

Scale
  • 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
  • 1/2 cup shredded parmesan cheese
  • 8 oz mozzarella pearls
  • 1/3 cup chopped fresh basil, packed
  • For the 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 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)

Instructions

1. Cook pasta al dente according to package instructions.

2. Drain the pasta and immediately toss with the baby spinach to help it wilt slightly.

3. Rinse the pasta with cool water or allow it to cool for about 15–20 minutes.

4. Add chopped basil, diced red onion, julienned sun-dried tomatoes, halved cherry tomatoes, parmesan, and mozzarella pearls to the pasta.

5. Whisk together olive oil, reserved sun-dried tomato oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt to make the dressing.

6. Pour about three-quarters of the dressing over the pasta salad and toss well to combine.

7. Chill the salad for about 30 minutes.

8. Before serving, toss with the remaining dressing for extra flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Cold pasta salad may dry slightly, so toss with reserved dressing or extra olive oil before serving.

Allow the salad to sit at room temperature for about 15–30 minutes before serving so the olive oil loosens.

Avoid overcooking the pasta; al dente pasta works best for pasta salads.

Add mozzarella after the pasta cools to prevent it from melting.

Nutrition

Find it online: https://paulakitchen.com/sun-dried-tomato-pasta-salad/