This simple Sun-Dried Tomato Pasta Salad is bright, fresh, and full of savory flavor. With minimal chopping and straightforward steps, it comes together in under 30 minutes. The dressing blends reserved oil from the jarred sun-dried tomatoes with olive oil and vinegar for an intensely tomato-forward dressing that makes this salad unforgettable.
Pasta salads are a go-to for easy meals, and adding sun-dried tomatoes brings depth and tang. This version layers tender pasta with spinach, fresh basil, cherry tomatoes, mozzarella pearls and a bold sun-dried tomato dressing for a crowd-pleasing side or a light main.
Why We Love This Sun-Dried Tomato Pasta Salad
Super easy to prep. A few simple ingredients to chop and then everything is tossed together once the pasta is ready. This recipe is genuinely quick and approachable for weeknights or potlucks.
Easily turns into a full meal. Add grilled chicken, steak, or a can of beans to make this a more substantial entrée. Cubed grilled chicken or steak bites pair especially well with the sun-dried tomato flavor.
Full of fresh produce and herbs. Baby spinach, ripe cherry tomatoes, fresh basil and creamy mozzarella pearls create bright texture and flavor in every bite.
Delicious sun-dried tomato flavor. Using both the tomatoes and their flavored oil in the dressing gives this salad an unmistakable sun-dried tomato character—perfect for fans of bold, concentrated tomato taste.
Ingredient Notes
- Pasta: Any short pasta works well—rigatoni, rotini, bow tie, or tortellini for extra heartiness.
- Sun-dried tomatoes: Use jarred sun-dried tomatoes packed in oil with herbs. Drain the tomatoes and reserve the oil; the oil is key for the dressing.
- Spinach: Fresh baby spinach is ideal, but regular spinach works if chopped.
- Tomatoes: Cherry tomatoes add juiciness and freshness and complement the concentrated flavor of the sun-dried tomatoes.
- Basil: Fresh basil is important here—don’t skip it if you can help it.
- Mozzarella: Mozzarella pearls are convenient, or cut a log into bite-sized pieces.
- Parmesan: Shaved or shredded parmesan adds savory, salty notes—shavings make a nice presentation.
- Olive oil: Combine extra virgin olive oil with the reserved oil from the sun-dried tomatoes to reach the desired amount for the dressing.
- Vinegar: Balsamic (regular or white) pairs nicely; white balsamic keeps the dressing color lighter.
- Italian seasoning: If you don’t have a blend, mix dried oregano, thyme and basil; add parsley, marjoram or sage to taste.
Step-By-Step Instructions
Begin by draining the oil from the sun-dried tomatoes and setting the oil aside while you prepare the rest of the ingredients.
Step 1: Cook the pasta al dente according to package directions. Drain and toss immediately with the baby spinach so the heat wilts the greens. Rinse briefly with cool water to speed cooling if desired.
Step 2: Add chopped cherry tomatoes, chopped basil, diced red onion, shaved parmesan and mozzarella pearls. If the pasta is still very hot, wait to add the mozzarella until everything has cooled slightly to avoid melting.
Step 3: Whisk together the dressing: reserved sun-dried tomato oil, extra virgin olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Taste and adjust seasoning as needed.
Step 4: Pour about three-quarters of the dressing over the pasta and toss to coat. Chill the salad for at least 30 minutes to allow flavors to meld. Toss with the remaining dressing just before serving.
Recipe Tips
- Cook the pasta al dente. Slightly firm pasta holds up better in a salad and won’t become mushy when mixed with the dressing.
- Cool the pasta a bit before adding mozzarella. Adding cheese to very hot pasta can cause it to soften or melt; wait until the mixture is cooler for best texture.
- Reserve some dressing for serving. Cold pasta can absorb oil and dressings in the refrigerator; holding back about 1/4 of the dressing lets you refresh the salad before serving.
Storage
Store the salad in an airtight container in the refrigerator and use within 3–4 days for best quality. If the salad seems dry after chilling, toss it with a little extra olive oil or the reserved dressing. Olive oil may firm up in the fridge; let the salad sit at room temperature for 10–15 minutes before serving to allow the oil to loosen.
Do not freeze this salad—freezing will change the texture of the ingredients and make them watery when thawed.
Optional Add-Ins
- Pepperoni or bacon: Mini pepperoni or crisp bacon pieces add savory depth.
- Pine nuts: A small handful adds crunch and a buttery note.
- Grilled vegetables: Grilled mushrooms, zucchini or peppers are excellent additions.
- Other vegetables: Artichoke hearts, olives or chopped bell peppers work well.
- Grilled chicken or steak: Cube and toss in for a heartier main course.
- Beans: Cannellini, kidney beans or chickpeas add protein and texture.
Other Pasta Salad Ideas
- Grilled Zucchini Pasta Salad
- Tortellini Caprese Salad
- Chicken Bacon Ranch Pasta Salad
- Lemon Orzo Salad
- Tomato Basil Pasta Salad
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Sun Dried Tomato Pasta Salad
A quick, flavorful pasta salad that highlights sun-dried tomatoes and their oil in a tangy, herb-forward dressing.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 25 minutes Servings: 12
Rating: 5 from 16 votes
Ingredients
- 12 oz short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz baby spinach
- 10 oz cherry tomatoes, halved
- 1 jar (about 8.5 oz) sun-dried tomatoes in oil, oil reserved and tomatoes drained and julienned
- ½ red onion, small diced
- ½ cup shredded or shaved parmesan
- 8 oz mozzarella pearls
- ⅓ cup packed chopped basil
Dressing
- ⅓ cup extra virgin olive oil (or enough to make 2/3 cup combined with reserved tomato oil)
- ⅓ cup oil reserved from the sun-dried tomatoes
- 2 Tbsp balsamic vinegar (white or regular)
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp pepper
- ½ tsp salt, or to taste
Instructions
- Cook pasta al dente per package instructions. Drain and toss with baby spinach to wilt. Rinse briefly with cool water if you want to speed cooling.
- Mix the pasta and spinach with chopped basil, diced red onion, julienned sun-dried tomatoes, halved cherry tomatoes, parmesan and mozzarella. If the pasta is still hot, wait to add the mozzarella until cooled.
- Whisk together the dressing ingredients until combined. Toss three-quarters of the dressing with the pasta salad, reserving about one-quarter if you plan to serve later. Chill for about 30 minutes, then toss with the reserved dressing before serving.
Notes
Storage: Keep in an airtight container in the refrigerator for 3–4 days. If the salad becomes dry, add extra dressing or olive oil. Let chilled salad sit at room temperature 10–15 minutes before serving so any solidified oil loosens.
Tip: Avoid overcooking the pasta; al dente texture gives the best result.
Nutrition (approx.)
Calories: 327 kcal • Carbohydrates: 28 g • Protein: 10 g • Fat: 20 g • Sodium: 238 mg • Fiber: 3 g
Nutrition information is approximate and should be used as a guideline.