If you’re craving a vibrant dish that bursts with Mediterranean flair, the Sun Dried Tomato Pasta Salad Recipe is an absolute winner. This salad brings together tender rotini pasta, the rich tanginess of sun-dried tomatoes, and the creamy touch of feta cheese, all tossed in a zesty dressing that elevates each bite. Whether you’re planning a summer picnic, a light lunch, or an impressive side dish for dinner, this pasta salad is refreshingly delightful and full of character. It’s a recipe that feels special yet is incredibly simple to prepare, making it a go-to for both busy weekdays and relaxed weekends.
Ingredients You’ll Need
The beauty of this Sun Dried Tomato Pasta Salad Recipe lies in its straightforward, fresh ingredients that each play a critical role. From the chewy sun-dried tomatoes to the crisp red onion and fragrant basil, every component adds its own unique flavor, texture, and color, creating a harmonious and inviting dish.
- Rotini pasta (12 oz): The perfect curly shape to hold onto the tasty dressing and bits of veggies.
- Sun-dried tomatoes (1 cup, packed in oil, drained and chopped): Give intense, concentrated tomato flavor with a hint of sweetness and chew.
- Cherry tomatoes (1 cup, halved): Add fresh juiciness and vibrant color for contrast.
- Feta cheese (1/2 cup, crumbled): Brings creamy saltiness that balances the tang of the tomatoes.
- Kalamata olives (1/4 cup, sliced): Introduce a briny depth that’s quintessentially Mediterranean.
- Red onion (1/4 cup, thinly sliced): Offers a sharp crunch and slight bite to awaken your palate.
- Fresh basil leaves (1/4 cup, chopped): Infuse the salad with aromatic freshness and herbaceous notes.
- Grated Parmesan cheese (1/4 cup): Adds a nutty richness and subtle umami finish.
- Olive oil (1/3 cup): The silky base of the dressing that ties all ingredients together beautifully.
- Red wine vinegar (2 tablespoons): Delivers bright acidity to cut through the richness and awaken flavors.
- Dijon mustard (1 teaspoon): Gives a little kick and helps emulsify the dressing.
- Garlic clove (1, minced): Adds enticing aroma and savory depth.
- Dried oregano (1/2 teaspoon): Brings classic Mediterranean herbiness to the dressing.
- Salt and pepper: Essential seasonings to enhance every element perfectly.
How to Make Sun Dried Tomato Pasta Salad Recipe
Step 1: Cook the Pasta
Start with boiling the rotini pasta until it is al dente, which means it has a slight firmness to the bite. This texture is important because you want your pasta salad to hold up well without becoming mushy once tossed with the dressing. After cooking, drain the pasta and rinse under cold water to immediately stop the cooking process and cool it down nicely for the salad.
Step 2: Combine Salad Ingredients
Grab a large mixing bowl and add your cooled pasta along with the chopped sun-dried tomatoes, halved cherry tomatoes, crumbled feta cheese, sliced Kalamata olives, thinly sliced red onion, chopped basil, and grated Parmesan cheese. This is where all the colors and textures start to come together, promising a salad filled with vibrant flavor and visual appeal.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. This dressing is simple but packed with depth, perfectly complementing the salad without overpowering the fresh ingredients.
Step 4: Toss and Chill
Pour the dressing over the pasta and vegetable mixture, then toss gently but thoroughly to ensure every bite is richly coated. For best results, refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld beautifully and the salad to become even more vibrant.
How to Serve Sun Dried Tomato Pasta Salad Recipe
Garnishes
For an extra touch of fresh elegance, sprinkle additional chopped basil or a few whole leaves on top just before serving. A small handful of toasted pine nuts or extra grated Parmesan can also add a delightful crunch and an inviting aroma that encourages everyone at the table to dive right in.
Side Dishes
This pasta salad works wonderfully as a side for grilled chicken, seafood, or even light fish dishes. It’s also a fantastic accompaniment to a charcuterie board or a fresh green salad for a full Mediterranean-inspired meal that feels both indulgent and wholesome.
Creative Ways to Present
Serve the Sun Dried Tomato Pasta Salad Recipe in a vibrant, shallow bowl or a rustic wooden dish to highlight its colorful ingredients. For parties, individually portion it into cute mason jars for grab-and-go ease, or layer it over fresh greens for a stunning pasta salad salad bowl presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
This salad keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to develop over time, making leftovers even tastier the next day, but keep in mind the salad is best enjoyed chilled and fresh for optimal texture.
Freezing
Because of the fresh ingredients, creamy feta, and delicate pasta texture, this Sun Dried Tomato Pasta Salad Recipe does not freeze well. It’s best to prepare it fresh or consume it within a few days of making.
Reheating
This dish is designed to be enjoyed cold or at room temperature, so reheating is not recommended. If you prefer a warmer version, try gently warming just the pasta separately and then mixing it with fresh ingredients before serving.
FAQs
Can I use sun-dried tomatoes that are not packed in oil?
You can, but it’s best to rehydrate them first by soaking in warm water, as oil-packed tomatoes provide more flavor and a richer texture that enhances the salad.
Is this recipe suitable for vegans?
This version includes feta and Parmesan cheeses, but you can easily make it vegan by substituting with plant-based cheese alternatives or simply omitting the cheese.
Can I add protein to make this pasta salad a main dish?
Absolutely! Adding grilled chicken, shrimp, or even chickpeas will boost the protein content and turn it into a satisfying main meal.
How long should I marinate the salad for best flavor?
At least 30 minutes in the refrigerator allows the dressing to soak in nicely, but leaving it for a few hours enhances the depth of flavor even more.
What pasta can I substitute for rotini?
Penne, fusilli, or farfalle are great alternatives that hold dressing well and deliver a similar texture and mouthfeel.
Final Thoughts
Trust me when I say this Sun Dried Tomato Pasta Salad Recipe will quickly become a staple in your kitchen rotation. It’s vibrant, full of flavor, and perfectly balanced between fresh and indulgent. Once you whip it up, you’ll find endless occasions to serve it, impressing friends and family alike without ever needing to spend hours in the kitchen. Give it a try and enjoy a truly memorable salad experience!
Print
Sun Dried Tomato Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Mediterranean-inspired pasta salad featuring rotini pasta tossed with sun-dried tomatoes, cherry tomatoes, feta cheese, Kalamata olives, red onion, fresh basil, and a zesty homemade dressing. Perfect as a light side dish or a vegetarian-friendly meal.
Ingredients
Pasta and Vegetables
- 12 oz rotini pasta
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
Cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Dressing
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, chopped sun-dried tomatoes, halved cherry tomatoes, crumbled feta cheese, sliced Kalamata olives, thinly sliced red onion, chopped fresh basil, and grated Parmesan cheese. Gently toss to combine evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until emulsified and well combined.
- Toss with dressing: Pour the dressing over the pasta salad mixture. Toss everything carefully until all ingredients are evenly coated with the dressing.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for best flavor and texture.
Notes
- You can substitute goat cheese for feta cheese for a different flavor profile.
- For a more hearty meal, add grilled chicken to make it a main dish.
- To make a lighter version, reduce the amount of olive oil slightly.
- Ensure to rinse the pasta well after cooking to prevent it from sticking and to keep the salad refreshing.
