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.
Ingredients
Pasta Salad
- 12 oz short pasta rigatoni, bow tie, or rotini
- 1 jar 8–10 oz sun-dried tomatoes in oil with herbs, drained (oil reserved)
- 3 cups fresh baby spinach
- 1 cup cherry or grape tomatoes halved
- ¼ cup red onion thinly sliced
- ½ cup fresh basil leaves torn
- 8 oz fresh mozzarella pearls
- ½ cup parmesan shaved or roughly grated
Dressing
- ⅓ cup reserved sun-dried tomato oil
- 3 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
Notes
- 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.
Nutrition
- Calories: 327 kcal
- Carbohydrates: 28 g
- Protein: 10 g
- Fat: 20 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 11 g
- Cholesterol: 10 mg
- Sodium: 238 mg
- Potassium: 471 mg
- Fiber: 3 g
- Sugar: 2 g
- Vitamin A: 1094 IU
- Vitamin C: 27 mg
- Calcium: 148 mg
- Iron: 1 mg