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.
Looking for a new variation on the classic pasta salad for your next summer party? Give this sun-dried tomato pasta salad a try. It's packed with fresh summer flavor from the fresh basil and sweet cherry tomatoes - perfect for using up that summer garden produce!
A jar of sun-dried tomatoes in oil is the perfect addition to this summer pasta salad. We're using the whole jar - oil and all - to add flavor and zest to the scratch-made vinaigrette dressing.
Serve sun-dried tomato pasta salad at your next summer party, like the 4th of July. It makes a great side dish or cold summer lunch.
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.
- Cherry tomatoes - Can be substituted with grape tomatoes or diced roma tomatoes.
- Red onion - Adds flavor to the salad - I don't recommend omitting it.
- Fresh basil - You'll need about 1 cup packed of fresh basil leaves for this recipe. I don't recommend substituting with dried basil. This is a great way to use up that basil from the summer garden!
- Red wine vinegar - Can be substituted with apple cider vinegar if needed.
- Italian seasoning - Adds flavor to the dressing. Store bought or homemade Italian seasoning works. Can be substituted with an equal amount of Italian herbs you have on hand, like oregano, sage, rosemary, basil, and marjoram.
- Other seasoning - Garlic powder, salt, and pepper add flavor to the vinaigrette dressing.
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.
Storage
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.
Pasta salad is best served within 24 hours for optimal flavor and texture, especially when made with fresh produce.
Leftovers
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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