Sun Dried Tomato Pasta Salad: A Taste of Sunshine in Every Bite
As the golden sunlight pours into my kitchen, I can’t help but feel that tingle of nostalgia wash over me. This Sun Dried Tomato Pasta Salad is not just a dish; it embodies the essence of carefree summer days spent surrounded by loved ones and lingering conversations. The playful mix of flavors and textures—from the juicy cherry tomatoes to the creamy mozzarella pearls—reminds me of those long afternoons at the picnic table, where every bite felt like a little celebration. If you’re looking for a perfect addition to your next potluck or an easy weeknight dinner, this recipe will be your go-to delight.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it ideal for busy weekdays.
- Bursting with vibrant flavors that evoke the warmth of summer sunshine.
- Perfectly balanced with fresh ingredients, making it a crowd-pleaser.
- Great for meal prep, as it stores well and tastes even better the next day.
- A delightful blend of chewy, creamy, and crunchy textures to keep every bite interesting.
What You’ll Need
Gather these simple ingredients to whip up your delicious Sun Dried Tomato Pasta Salad:
- 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
- 1/3 cup chopped basil (packed)
- â…“ cup extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes)
- â…“ cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar (regular or white)
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- ½ teaspoon salt (more or less to taste)
Let’s Make It Together
- Cook the pasta al dente according to package instructions. Once cooked, drain it and toss with the baby spinach to wilt the greens slightly.
- Give the pasta a cool rinse with cool water to bring down the temperature quickly, or let it cool for 15-20 minutes.
- In a large mixing bowl, toss the cooled pasta and spinach with chopped basil, diced onion, julienned sun-dried tomatoes, halved cherry tomatoes, parmesan, and mozzarella pearls (note: if the pasta is still warm, wait to add the mozzarella until it cools off a bit).
- In a separate bowl, whisk together the dressing ingredients: extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt.
- Mix 3/4 of the dressing with the pasta salad, reserving 1/4 of it if you plan to wait before serving.
- Chill in the refrigerator for about 30 minutes to allow the flavors to meld beautifully.
- Before serving, toss the remaining dressing into the salad for an extra burst of flavor.
Delicious Variations to Try
- Mediterranean Twist: Add sliced olives and artichoke hearts for a zesty Mediterranean vibe.
- Protein Power: Include grilled chicken or chickpeas to turn this salad into a heartier meal.
- Spicy Kick: Toss in a few pinches of red pepper flakes for a delightful spicy twist to the familiar flavors.
- Seasonal Veggies: Substitute in ingredients like roasted bell peppers or fresh corn to embrace seasonal freshness.
Chef Emma’s Helpful Tips
- Make-Ahead Greatness: This salad keeps well in the fridge, making it perfect for meal prep. Make it the night before and let the flavors develop overnight!
- Ingredient Swaps: Feel free to mix and match the types of pasta and cheese based on what you have on hand. Penne or fusilli can work beautifully too!
- Slicing Tricks: To make slicing the mozzarella pearls easier, consider tossing them briefly in olive oil for a non-stick surface.
- Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a good toss before serving!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 340
- Carbohydrates: 32g
- Sugar: 3g
- Fat: 20g
- Protein: 12g
- Sodium: 450mg
Frequently Asked Questions
- Can I make this ahead? Yes! It’s best to allow the flavors to meld by letting it chill in the fridge for at least 30 minutes.
- Can I use different ingredients? Absolutely! Feel free to customize with whatever veggies or cheeses you enjoy.
- How do I store leftovers? Keep them in an airtight container in the refrigerator for up to 3 days.
- How long does it last? This dish can last for up to 3 days in the fridge, but it’s best enjoyed fresh!
Wrapping It Up
This Sun Dried Tomato Pasta Salad is more than just a dish; it’s an experience waiting to be shared with family and friends. The colorful ingredients and delightful symphony of flavors make it a perfect choice for gatherings, potlucks, or simple weeknight dinners. Save this recipe to your Pinterest board so it’s ready when you need a cozy treat!
Here’s to heartfelt meals, joyful memories, and a little sunshine on your plate!🌞
Sun Dried Tomato Pasta Salad
Ingredients
Pasta and Vegetables
- 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 whole red onion (small diced)
- 8 oz mozzarella pearls
- 1/3 cup chopped basil (packed)
Dressing
- 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 tablespoons balsamic vinegar (regular or white)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon salt (more or less to taste)
Cheese
- 1/2 cup shredded parmesan (shaved or grated will work)
Instructions
Preparation
- Cook the pasta al dente according to package instructions. Once cooked, drain it and toss with the baby spinach to wilt the greens slightly.
- Give the pasta a cool rinse with cool water to bring down the temperature quickly, or let it cool for 15-20 minutes.
Mixing
- In a large mixing bowl, toss the cooled pasta and spinach with chopped basil, diced onion, julienned sun-dried tomatoes, halved cherry tomatoes, parmesan, and mozzarella pearls.
- In a separate bowl, whisk together the dressing ingredients: extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt.
- Mix 3/4 of the dressing with the pasta salad, reserving 1/4 of it if you plan to wait before serving.
Chilling
- Chill in the refrigerator for about 30 minutes to allow the flavors to meld beautifully.
- Before serving, toss the remaining dressing into the salad for an extra burst of flavor.
