Sun-Dried Tomato Pasta Salad

This Sun-Dried Tomato Pasta Salad is an easy, flavor-packed dish that comes together with minimal effort. With just a few ingredients to prep and less than 30 minutes from start to finish, it’s perfect for busy days, potlucks, or family meals. The reserved oil from the sun-dried tomatoes is blended into the dressing, adding rich, savory flavor that takes this salad to the next level.

Pasta salad is always a favorite in my kitchen, and the addition of tangy sun-dried tomatoes makes it even more irresistible. Every bite is loaded with bold flavor and delicious texture.

Why We Love This Sun-Dried Tomato Pasta Salad

Quick and effortless to prepare. With only a handful of ingredients requiring prep, all that’s left is cooking the pasta and mixing everything. It’s the kind of simple recipe that’s perfect for busy days.

Easy to turn into a hearty meal. Add your favorite protein, such as grilled chicken, steak, or beans, to make it more filling. Tender steak bites are especially delicious paired with the bold flavors of this salad.

Loaded with fresh, vibrant ingredients. Every bite is packed with fresh spinach, fragrant basil, and creamy mozzarella, creating a combination that’s both colorful and flavorful.

Bursting with sun-dried tomato goodness. Sun-dried tomatoes shine in this recipe, and even the flavorful oil from the jar is used in the dressing. If you’re a fan of sun-dried tomatoes, this pasta salad is sure to become a favorite.

Ingredient Notes

• Pasta — Short shapes work best here because they hold onto the dressing. Rigatoni, bow ties, rotini, or even cheese tortellini if you want something a little heartier.

• Sun-dried tomatoes — Jarred in oil with herbs, not the dry-packed kind. The tomatoes themselves are chewy and intensely savory; the oil is liquid gold for your dressing.

• Fresh spinach — Baby spinach is ideal. When you toss it with hot pasta right after draining, it wilts just enough to soften without completely disappearing into the salad.

• Cherry or grape tomatoes — They add a juicy, fresh pop that balances the concentrated flavor of the sun-dried tomatoes. The two don’t compete — they actually complement each other nicely.

• Fresh basil — Please don’t skip this. Dried basil won’t do the same job. Fresh basil brings a brightness that holds the whole salad together.

• Fresh mozzarella — Mozzarella pearls are the easiest option. They’re already bite-sized and distributed evenly. If you’re working with a log, just tear or cube it into small pieces.

• Parmesan — Shaved or roughly grated rather than the fine powdery kind. Bigger pieces give you little salty, nutty bites throughout the salad.

• Olive oil — You’ll add this to whatever oil you drain from the tomatoes. Depending on the brand, you’ll get around ⅓ cup of tomato oil, which gets topped off with plain olive oil to reach the right amount for the dressing.

• White balsamic vinegar — Regular balsamic works flavor-wise, but the dark color muddies the dressing when mixed with the red tomato oil. White balsamic keeps things looking clean and bright.

• Italian seasoning — A simple blend of dried oregano, thyme, and basil does the job. Add a pinch of marjoram or parsley if you have them on hand.

Step-By-Step Instructions

First things first — drain the sun-dried tomatoes and set the oil aside to separate while you get everything else ready.

Step 1: Boil your pasta to al dente — firm, not soft. The second it’s drained, toss it straight into a bowl with the spinach. The residual heat does all the wilting work. If it needs to cool faster, a quick rinse with cool water is fine, even with the spinach already in.

Step 2: Once the pasta has cooled a bit, add the fresh tomatoes, basil, onion, parmesan, and mozzarella. Hold off on the mozzarella if the pasta still feels very warm — it’ll start to melt and get stringy, which isn’t what you want here.

Step 3: Whisk the dressing together — tomato oil, olive oil, white balsamic, Italian seasoning, salt, and pepper. Taste it and adjust as needed.

Step 4: Pour about three-quarters of the dressing over the salad and toss well. Refrigerate for at least 30 minutes. Right before serving, add the reserved dressing and give it another toss.

Recipe Tips

Watch the pasta closely. Al dente is non-negotiable. Overcooked pasta turns slippery and mushy once it sits in dressing — it’ll drag the whole salad down.

Cool the pasta before adding mozzarella. Fresh mozzarella melts quickly. Either wait until the salad has chilled for a few minutes, or add it last right before serving.

Save some dressing for later. Pasta soaks up a lot of dressing as it chills, and the olive oil can thicken in the refrigerator. Before serving, let the salad sit at room temperature for about 20–30 minutes, then toss with that reserved dressing to bring it back to life. A drizzle of plain olive oil works too in a pinch.

Storage

Keeps well in a sealed container in the refrigerator for 3 to 4 days. Freezing is a hard no — the texture of the pasta and vegetables won’t survive it, and the mozzarella will become watery and unpleasant.

Optional Add-Ins

• Add protein: Diced grilled chicken, cubed steak, or sliced pepperoni all fit right in.
• Add beans: Cannellini or kidney beans bulk it up nicely. Chickpeas are a great option too.
• Add grilled vegetables: Zucchini, mushrooms, and bell peppers off the grill are especially good mixed in here.
• Add crunch: A small handful of pine nuts scattered on top adds texture and a subtle nuttiness.
• Other mix-ins: Marinated artichoke hearts, sliced olives, or chopped roasted red peppers are all fair game.

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