Sun-dried tomato pasta salad is a flavorful summer side dish that's sure to be a hit at your next party or picnic. This savory salad is packed with flavor from sun-dried tomatoes, cherry tomatoes, red onion, fresh basil leaves, and an easy homemade vinaigrette dressing.
Recipe summary
Flavor: Classic pasta salad packed with summer ingredients like cherry tomatoes, fresh basil, red onion, and sun-dried tomatoes.
Uses a whole jar of sun-dried tomatoes: The oil serves as the base for the dressing and the tomatoes are tossed into the salad.
Serves: 12 or more people
Similar to: Classic Pasta Salad, BLT Pasta Salad, Tortellini Pasta Salad
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Ingredients and substitutions
- Pasta - 16 ounces of any medium dry pasta will work for this recipe. I used rotini (or fusilli). Bow ties or penne pasta are also great options.
- Sun-dried tomatoes - You'll need one 8.5 ounce jar of julienne cut sun-dried tomatoes in oil for this recipe. If you can't find julienne cut, whole sun-dried tomatoes can be sliced into strips before adding to the salad. We're also utilizing the oil in the jar as the base of the vinaigrette dressing.
- Dressing - Red wine vinegar (or apple cider vinegar), Italian seasoning, garlic powder, salt, and pepper make a dressing along with the oil from the sun-dried tomatoes jar.
- Mix-ins - Cherry tomatoes, red onion, and fresh basil add flavor and bulk to your salad.
How to make pasta salad
- Drain the oil from your sun-dried tomatoes into a measuring cup.
- Add olive oil up to the ¾ cup mark, then whisk in red wine vinegar and seasoning.
- Add cooked rotini, vegetables, and basil to a large bowl.
- Toss dressing into salad and serve.
Variations
Turn into a meal: Serve pasta salad over a bed of lettuce for a light lunch salad or add a protein like grilled chicken, steak tips, or garlic butter shrimp.
Add more fresh veggies: Pasta salad is a great vehicle for your favorite summer veggies. Add in some diced zucchini, fresh spinach, or chopped bell pepper.
Add cheese: This recipe is vegan as written but cheeses like crumbled feta or mozzarella pearls make a great addition.
Use your favorite salad dressing: Prefer not to make your own vinaigrette? Substitute the listed vinaigrette ingredients with about 8 ounces of your favorite bottled salad dressing.
Frequently asked questions
Pasta salad can be made several hours ahead of an event and stored in the refrigerator until ready to serve. I highly recommend allowing your pasta salad to chill for about an hour before serving so the flavors can meld. It's best served within 24 hours for optimal flavor and texture, especially when made with fresh produce.
Leftovers will keep for about 3 to 4 days in a tightly sealed container in the refrigerator.
Recommended
📖 Recipe
Sun-Dried Tomato Pasta Salad
Ingredients
Salad
- 16 ounces (453 g) dry rotini pasta
- 8.5 ounces (241 g) sun-dried tomatoes in oil, julienned
- 1 pint (283 g) cherry tomatoes, halved
- ½ small red onion, thin sliced
- 1 cup (20 g) packed fresh basil leaves, julienned
Dressing
- ¾ cup oil from sun-dried tomatoes, and/or olive oil
- ¼ cup (60 g) red wine vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a large salted pot of boiling water, cook rotini to al dente according to package directions. Drain, rinse, and allow to cool to room temperature.
- In a liquid measuring cup, drain oil from sun-dried tomatoes and set aside.
- In a large bowl, add rotini, sun-dried tomatoes, cherry tomatoes, red onion, and basil leaves. Set aside.
- To the liquid measuring cup of sun-dried tomato oil, add olive oil to reach ¾ cup line. Add red wine vinegar, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine. Pour vinaigrette over pasta salad ingredients and toss to coat.
- Serve immediately, or store in the refrigerator until ready to serve. Salad is best served within a few hours of preparing.
Equipment Recommendations
Notes
- Storage: Pasta salad is best served within 24 hours for best flavor and texture. Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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