Name: Sun Dried Tomato Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 16 oz. short pasta (rigatoni, rotini, bow tie, etc.); 3 oz. baby spinach; 10 oz. cherry tomatoes, halved; 1/2 red onion, small diced; ⅓ cup chopped basil, packed; ½ cup shredded parmesan (shaved or grated); 8 oz. mozzarella pearls; 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian herbs, oil drained; ⅓ cup extra virgin olive oil (or enough to make 2/3 cup combined with oil from sun-dried 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 black pepper; ½ teaspoon salt (adjust to taste)

Jump to Recipe· 4.2 from 15 reviews

I absolutely love sharing this Sun Dried Tomato Pasta Salad Recipe with friends and family because it perfectly combines bold, savory flavors with fresh, vibrant ingredients. For me, this salad is a celebration of sun-drenched tomatoes, creamy mozzarella, and the perfect al dente pasta, all tied together with a tangy, herbaceous dressing that wakes up the palate. Every bite feels like summer on a plate, and it’s the kind of dish I find myself craving again and again, especially when I want something easy yet impressive for lunch or a crowd-pleasing side.

Why You’ll Love This Sun Dried Tomato Pasta Salad Recipe

What really makes this salad special to me is the harmony of flavors. The richness of sun-dried tomatoes soaked in flavorful oil brings a concentrated, almost sweet tang that pairs beautifully with the bright zing of balsamic vinegar and fresh basil. When combined with tender pasta, the slight bitterness of spinach, and the creamy bursts from mozzarella pearls, it’s like a perfect symphony of textures and tastes in every forkful. I find it delightfully refreshing but also satisfying enough to serve as a main dish.

Aside from its amazing flavor, I also appreciate how effortlessly this Sun Dried Tomato Pasta Salad Recipe comes together. I can have everything prepped and ready in about 25 minutes, which makes it my go-to for last-minute gatherings, potlucks, or even weekday meals when I’m short on time but want something homemade. I love serving it chilled or at room temperature, which means I can even prepare it ahead of time – a huge plus on busy days. Honestly, this recipe stands out because it feels both elegant and homey at the same time, and I’m always excited to bring it along to picnics or summer barbecues.

Ingredients You’ll Need

A large white bowl at the bottom center is filled with yellow spiral pasta. To the bottom right, a white bowl holds halved bright red cherry tomatoes showing their juicy interior. At the top right, a large white bowl is full of fresh green spinach leaves with visible veins and a soft texture. Near the top center, a clear glass bottle contains golden olive oil. To the top left, a white bowl is packed with deep red sun-dried tomatoes. Below that, a small white bowl has a reddish-brown sauce. Below that, a white bowl contains small white mozzarella balls. In the center, a white bowl holds finely chopped purple-red onion pieces. Next to that, a small bowl has green dried herbs. At the center right, a small white bowl holds a heap of pale yellow shredded cheese. A small white bowl with dark sauce is nearby. To the bottom right, a small bowl contains minced garlic. Salt and pepper shakers are placed near the right edge. Fresh green basil leaves scatter around the layout on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, quality ingredients. Each component adds its own layer of flavor, texture, and color, coming together in a dish that’s visually stunning and delightfully tasty. I always make sure to use fresh basil and quality sun-dried tomatoes to really elevate the salad.

16 oz. short pasta: I prefer rigatoni or bow tie for their texture and ability to hold the dressing well.
3 oz. baby spinach: Adds a fresh, slightly earthy note and tender texture.
10 oz. cherry tomatoes (halved): Sweet and juicy, they bring brightness and color.
1 Jar sun-dried tomatoes in oil with Italian herbs (oil drained): This is the star ingredient delivering intense flavor and that gorgeous deep red color.
1/2 red onion (small diced): Provides a subtle sharpness and crunch.
½ cup shredded parmesan: Adds a salty, nutty richness that complements the tomatoes.
8 oz. mozzarella pearls: Their creaminess contrasts beautifully with the tangy tomatoes.
1/3 cup chopped basil (packed): Brings fresh, herbal fragrance and green vibrancy.
⅓ cup extra virgin olive oil: For a fruity richness that ties everything together.
⅓ cup oil drained from sun-dried tomatoes: Enhances the depth of flavor in the dressing.
2 tablespoons balsamic vinegar: Adds tangy sweetness and a touch of acidity.
2 garlic cloves (minced): For warmth and subtle bite.
1 teaspoon Italian seasoning: Infuses classic Mediterranean herbs for extra complexity.
½ teaspoon pepper: To give a mild spicy kick.
½ teaspoon salt (to taste): To balance and bring out the natural flavors.

Directions

Step 1: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente – usually about 8-10 minutes depending on the shape. Once cooked, drain and immediately toss with the baby spinach in the hot pasta so the greens lightly wilt. To cool it quicker and stop the cooking, you can either rinse the pasta gently with cool water or leave it at room temperature for 15-20 minutes.

Step 2: While your pasta cools slightly, prepare your other ingredients. Julienne the sun-dried tomatoes, halve the cherry tomatoes, finely dice the red onion, chop the basil, and get your mozzarella pearls and parmesan ready for assembly.

Step 3: Combine the cooled pasta and spinach mixture with basil, onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella. If your pasta is still warm, hold off on adding the mozzarella so it doesn’t melt.

Step 4: In a small bowl, whisk together the extra virgin olive oil, sun-dried tomato oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until well combined – this will be your wonderfully flavorful dressing.

Step 5: Toss about three-quarters of the dressing with the pasta salad, reserving the rest to toss in just before serving. Pop the salad into the fridge for at least 30 minutes to let the flavors meld beautifully.

Step 6: When you’re ready to serve, give the salad one final toss with the reserved dressing, adjust seasoning if needed, and enjoy!

Servings and Timing

This recipe makes about 12 generous servings, which is perfect for larger gatherings or meal prepping. The prep time is around 10 minutes, with roughly 10-12 minutes to cook the pasta. Cooling and chilling time will add about 30-45 minutes, so total time before serving is close to 25 minutes active plus chilling. This timing ensures the pasta salad is flavorful and perfectly refreshed.

How to Serve This Sun Dried Tomato Pasta Salad Recipe

A large white bowl filled with fresh food on a white marbled surface shows a colorful layered salad. The bottom layer is green spinach leaves covering the base. On top of this are small, curly pasta pieces in pale yellow, sun-dried tomatoes in a red-brown color piled near the top left, finely chopped red onions in light purple at the top right, small white mozzarella balls to the right, thin shredded pale yellow cheese to the left, bright green sliced fresh basil leaves in the middle, and halved cherry tomatoes showing red juicy flesh at the bottom. Each ingredient is placed in separate sections, forming a vibrant and fresh look. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature, which makes it perfect for hot summer days or casual get-togethers when heat isn’t an option. It pairs beautifully with grilled chicken, shrimp, or a simple green salad if you want a heartier meal. For me, it’s also an excellent side dish alongside BBQ ribs or roasted vegetables, adding a complementary tangy and fresh contrast.

Presentation is key when I bring this salad to a party. I like to sprinkle a little extra chopped basil and freshly cracked black pepper on top for visual appeal and additional aroma. Placing a few whole mozzarella pearls or some shavings of parmesan on top helps it look inviting and luxurious. For portioning, I usually scoop out about one-cup servings, which feel just right alongside mains or as part of a buffet.

When it comes to drinks, this salad loves a chilled glass of Sauvignon Blanc or a light Italian Pinot Grigio. For non-alcoholic options, a sparkling water with a splash of lemon or iced tea with fresh mint complements the fresh, zesty flavors perfectly. I often serve this dish at summer picnics, family dinners, holiday potlucks, or even casual weeknight meals because it’s so easy to enjoy and just steps up the culinary game.

Variations

I enjoy experimenting with this Sun Dried Tomato Pasta Salad Recipe depending on the season and what I have on hand. One of my favorite twists is swapping out baby spinach for arugula to add a peppery bite, or kale for extra sturdiness, especially if I need it to hold up longer for picnics. For the pasta, gluten-free options like chickpea or lentil pasta work wonderfully without sacrificing texture.

If you’re vegan or dairy-free, I recommend using plant-based mozzarella and nutritional yeast in place of parmesan to maintain that cheesy essence. You can also boost the salad’s protein by adding grilled tofu or white beans, making it a filling meal in itself. I sometimes love tossing in roasted red peppers or artichoke hearts to deepen the flavor complexity or using sun-dried tomatoes packed in water if you want less oil but still crave the vibrant taste.

Another fun way I shake things up is by swapping balsamic vinegar with red wine vinegar for a slightly sharper tang or adding a pinch of red pepper flakes for a spicy kick. I’ve even lightly toasted the pasta before boiling to give an earthy nuttiness that brings a new dimension to the salad. This recipe truly is versatile and invites personal creativity.

Storage and Reheating

Storing Leftovers

I always store leftover Sun Dried Tomato Pasta Salad in an airtight container in the refrigerator to keep it fresh and prevent it from absorbing other odors. It typically keeps well for up to 3-4 days. I recommend giving it a gentle stir before serving again as the dressing can settle or separate while chilled.

Freezing

Since this salad contains fresh vegetables and cheese, I generally do not freeze it because the texture can change, particularly with the mozzarella and fresh tomatoes. Freezing can cause them to become watery or mushy upon thawing, which impacts the overall enjoyment of the dish.

Reheating

This salad is best served cold or at room temperature, so I don’t usually reheat it. If you prefer a slightly warmer pasta salad, you can let it sit at room temperature for about 20 minutes, but avoid microwaving as that tends to melt the cheese unevenly and can wilt the fresh ingredients too much. Just trust me, it’s best savored chilled!

FAQs

Can I use dried tomatoes packed in water instead of oil?

Absolutely! While tomatoes packed in oil add richness and depth, those packed in water are a lighter alternative. You might want to add a little more olive oil to balance the dressing since you’ll lose that flavorful oil component.

What type of pasta works best for this salad?

I recommend short pasta shapes like rigatoni, rotini, or bow tie because their grooves and curves hold onto the dressing and ingredients beautifully. Avoid overly thin or long pasta as they may not mix as well.

Can I make this salad ahead of time?

Yes! In fact, I find making it a few hours ahead or even the day before enhances the flavors. Just store it chilled and add the mozzarella pearls right before serving to keep their lovely texture intact.

Is this recipe suitable for vegans?

With some ingredient swaps like vegan mozzarella and nutritional yeast instead of parmesan, you can easily make this recipe vegan-friendly without losing the core deliciousness.

How long will the salad keep in the fridge?

Stored properly in an airtight container, the salad stays fresh and tasty for about 3 to 4 days. Just remember to give it a good toss before serving again.

Conclusion

If you’re looking for a flavorful, colorful, and fuss-free dish to brighten up any meal, I highly encourage you to try this Sun Dried Tomato Pasta Salad Recipe. It’s a fantastic blend of textures and tastes, with just the right amount of tang and creaminess to keep you coming back for more. Whether it’s a casual dinner, a party side, or a make-ahead lunch, this recipe never fails to impress me or my guests. I can’t wait for you to enjoy it as much as I do!