There’s something incredibly satisfying about a pasta salad that’s bursting with bold, fresh flavors and vibrant colors, and Sun-Dried Tomato Pasta Salad delivers exactly that. It’s not your average side dish—it’s a hearty, flavor-packed recipe that can easily stand on its own as a light meal or complement a larger spread. With tender pasta, juicy cherry tomatoes, rich sun-dried tomatoes, and creamy mozzarella pearls, every bite feels balanced and full of texture.
Why You’ll Love This Recipe
One of the biggest reasons to love this recipe is how simple yet flavorful it is. With minimal cooking and easy prep, you can create something that feels fresh and satisfying without spending too much time in the kitchen.
The combination of ingredients offers a perfect balance. The sweetness of cherry tomatoes pairs beautifully with the tangy intensity of sun-dried tomatoes. Meanwhile, the mozzarella pearls add a creamy, mild contrast, and the spinach brings a fresh, slightly earthy note.
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 16 oz short pasta (rigatoni, rotini, or bow tie)
- 3 oz baby spinach
- 10 oz cherry tomatoes, halved
- 1 jar (8.5 oz) sun-dried tomatoes in oil, drained
- 1/2 red onion, diced
- 1/2 cup shredded or shaved Parmesan cheese
- 8 oz mozzarella pearls
- 1/3 cup chopped fresh basil
Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup oil from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (adjust to taste)
These ingredients come together to create a vibrant, well-balanced pasta salad with layers of flavor in every bite.
Let’s Get Started
- Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool completely. - Prepare the Ingredients
While the pasta cools, halve the cherry tomatoes, dice the red onion, chop the basil, and drain the sun-dried tomatoes. If the sun-dried tomatoes are in large pieces, slice them into smaller, bite-sized strips. - Make the Dressing
In a bowl or jar, combine olive oil, reserved oil from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Whisk or shake well until fully combined. - Assemble the Salad
In a large mixing bowl, combine the cooled pasta, spinach, cherry tomatoes, sun-dried tomatoes, red onion, mozzarella pearls, and Parmesan cheese. - Add the Dressing
Pour the dressing over the salad and toss gently until everything is evenly coated. - Finish with Fresh Basil
Add the chopped basil and give the salad one final toss. - Chill and Serve
For best flavor, refrigerate the salad for at least 30 minutes before serving to allow the ingredients to absorb the dressing.
Servings and Pairing Variations
This recipe yields about 6–8 servings, making it perfect for gatherings or meal prep.
It pairs wonderfully with grilled chicken, steak, or fish, adding a fresh and tangy contrast to richer main dishes. If you’re keeping things vegetarian, serve it alongside roasted vegetables or crusty bread for a complete meal.
There are also plenty of ways to customize it. Add olives for a briny touch, toss in roasted peppers for extra sweetness, or include grilled shrimp for a protein boost. You can even swap the pasta for a whole-grain or gluten-free option to suit your dietary needs.
Storage Tips
Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
If the salad seems a bit dry after sitting, simply add a drizzle of olive oil or a splash of balsamic vinegar before serving to refresh it.
It’s best not to freeze this dish, as the texture of the pasta and fresh ingredients may change once thawed.
FAQs
Can I make this ahead of time?
Yes, it’s actually better when made ahead, as the flavors have time to develop.
Can I use a different cheese?
Yes, feta or goat cheese can be used for a different flavor profile.
Do I have to use the oil from the sun-dried tomatoes?
No, but it adds extra flavor to the dressing.
Can I add protein?
Absolutely, grilled chicken, shrimp, or chickpeas work well.
Final Thoughts
Sun-Dried Tomato Pasta Salad is a simple yet flavorful dish that brings together fresh ingredients and bold Mediterranean-inspired flavors. It’s easy to prepare, versatile, and perfect for a variety of occasions.
Whether you’re serving it at a gathering or enjoying it as a quick meal, it’s a recipe that delivers both convenience and taste. Once you try it, it’s likely to become a go-to favorite in your kitchen.
Print
Sun-Dried Tomato Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A fresh and flavorful pasta salad loaded with sun-dried tomatoes, mozzarella, spinach, and a tangy homemade dressing.
Ingredients
- 16 oz short pasta (rigatoni, rotini, or bow tie)
- 3 oz baby spinach
- 10 oz cherry tomatoes, halved
- 1 jar (8.5 oz) sun-dried tomatoes in oil, drained
- 1/2 red onion, diced
- 1/2 cup Parmesan cheese, shredded or shaved
- 8 oz mozzarella pearls
- 1/3 cup fresh basil, chopped
Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup oil from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (adjust to taste)
Instructions
- Cook pasta according to package directions until al dente.
- Drain and rinse with cold water; let cool.
- Prepare vegetables and chop basil.
- Whisk together dressing ingredients until combined.
- In a large bowl, combine pasta, spinach, tomatoes, sun-dried tomatoes, onion, mozzarella, and Parmesan.
- Pour dressing over salad and toss gently.
- Add basil and mix again.
- Chill for 30 minutes before serving.
Notes
- Use high-quality olive oil for better flavor.
- Let the salad chill to enhance taste.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
