Sun-Dried Tomato Pasta Salad

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.

Prep Time 30

Total Time 30

Servings servings

Author Heather

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.

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.

Nutrition