why make this recipe
This Sun Dried Tomato Pasta Salad tastes bright and fresh. It cooks fast and feeds a crowd. You can make it ahead and bring it to picnics, potlucks, or a simple weeknight dinner.
introduction
This salad mixes pasta, sun-dried tomatoes, fresh basil, and cheese for a tasty, easy dish. It keeps well and still tastes good the next day. For a different pasta idea, try the chicken spinach alfredo rotini recipe if you want a warm, creamy option.
how to make Sun Dried Tomato Pasta Salad
Cook the pasta al dente. Toss hot pasta with baby spinach so it wilts. Cool the pasta and spinach, then add the fresh ingredients and cheeses. Make the dressing and mix most of it with the salad. Chill so the flavors blend, then add the rest of the dressing before serving.
Ingredients :
16 oz. short pasta (rigatoni, rotini, bow tie, etc.), 3 oz. baby spinach, 10 oz. cherry tomatoes (halved), 1 jar of 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 will work), 8 oz. mozzarella pearls, ⅓ cup chopped basil (packed), 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 tbsp balsamic vinegar (regular or white), 2 garlic cloves (minced), 1 tsp Italian seasoning, ½ tsp pepper, ½ tsp salt (more or less to taste)
Directions :
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.
how to serve Sun Dried Tomato Pasta Salad
Serve chilled or at room temperature. Toss the salad once more before plating. Add extra basil or shaved parmesan on top. Serve with crusty bread or grilled chicken for a full meal.
how to store Sun Dried Tomato Pasta Salad
Store in an airtight container in the fridge. It keeps well for 3 to 4 days. If the salad dries, stir in a little olive oil before serving.
tips to make Sun Dried Tomato Pasta Salad
- Cook pasta a bit firm (al dente) so it does not get mushy.
- Toss hot pasta with spinach right away to wilt the leaves.
- Drain the sun-dried tomatoes well so the salad is not too oily.
- Wait to add mozzarella if the pasta is still warm.
- Chill the salad so the flavors meld, but remove it from the fridge 10 minutes before serving for best texture.
variation (if any)
- Add grilled chicken or shrimp for protein.
- Use arugula instead of spinach for a peppery bite.
- Swap balsamic for lemon juice for a brighter dressing.
- Use feta instead of mozzarella for a tangy twist.
FAQs
Q: Can I make this salad ahead of time?
A: Yes. Make it a few hours or the night before. Keep it covered in the fridge. Add reserved dressing just before serving if you like.
Q: Can I use dry sun-dried tomatoes?
A: Yes. Rehydrate them in hot water for 10 minutes, drain, and then chop. Or use them as is for a chewier texture.
Q: Will the salad be too oily with the sun-dried tomato oil?
A: No. The oil adds flavor. Use the amount listed and drain the jar well. You can always reduce the oil if you prefer.
Q: Can I use a different pasta shape?
A: Yes. Rigatoni, rotini, bow tie, or any short pasta works well.
Q: How do I keep the salad from getting soggy?
A: Cool the pasta fully before adding soft cheeses and tomatoes. Store dressing separate if you plan to keep it long.
Sun Dried Tomato Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright and fresh pasta salad with sun-dried tomatoes, fresh basil, and cheese, perfect for picnics and potlucks.
Ingredients
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 jar of sun-dried tomatoes in oil with Italian herbs (8.5 oz, oil drained)
- 1/2 red onion (small diced)
- 1/2 cup shredded parmesan (shaved or grated will work)
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil (packed)
- 1/3 cup extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes)
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tbsp balsamic vinegar (regular or white)
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (more or less to taste)
Instructions
- Cook pasta al dente according to package instructions.
- Drain and toss with spinach to wilt.
- Rinse with cool water or allow to cool for 15-20 minutes.
- Toss pasta and spinach with chopped basil, onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan and mozzarella (wait to add mozzarella until cooled off).
- Whisk together dressing ingredients and toss 3/4 of it with pasta salad.
- Chill for about 30 minutes and then toss remaining dressing before serving.
Notes
For best texture, remove from fridge 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
