I love making sun-dried tomato pasta salad because it’s a colorful dish that packs a punch! The rich flavors of sun-dried tomatoes mixed with creamy dressing make this salad a favorite at my table. Plus, it’s super easy to whip up.
Solves weeknight dinner stress by offering a fast, budget-friendly dish with prep-ahead ingredients and simple assembly for busy families.
My family has some gluten allergies, which makes cooking a little tricky at times. I want everyone to enjoy a tasty meal without worrying about ingredients. This salad is great because I can use gluten-free pasta and have peace of mind while I’m cooking.
This recipe works beautifully because it uses the oil from the sun-dried tomatoes, giving the salad a lovely, savory taste. In just 30 minutes, it comes together quickly and you don’t need to spend a lot of time in the kitchen. It’s also a good way to get in some protein with the chickpeas!
If you like creamy flavors too, then this salad is a hit! If you want something else delicious, check out this Blue Cheese Potato Salad that makes for a great side dish.
Table of contents
Why You Will Love This Recipe
- Rich Flavor: The sun-dried tomato oil adds a savory and tangy kick that really elevates the entire dish. It’s a flavor that sticks with you.
- Hearty Texture: With protein-rich chickpeas thrown in, this pasta salad has a great body that keeps you satisfied without feeling heavy. It’s really comforting.
- Easy Storage: You can stash any leftovers in an airtight container, and it’ll hold up in the fridge for about 4-5 days. It’s great for meal prep.
- Quick to Make: If you’re short on time, this salad comes together in under 30 minutes with minimal cooking involved. Perfect for those busy days.
Easy Sun-Dried Tomato Pasta Salad
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Method: Boiling and Mixing
- Diet: Vegetarian
Description
A vibrant and tasty sun-dried tomato pasta salad that’s perfect for summer barbecues or as a light meal.
Ingredients
Scale
- 8 ounces rotini pasta, cooked al dente
- 1 jar sun-dried tomatoes packed in oil
- 1 lemon, zest and juice
- 1 tablespoon honey
- 11/2 teaspoon Dijon mustard
- 11/2 teaspoon oregano
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon black pepper
- 1/4 red onion, thinly sliced
- 1 can chickpeas, rinsed and drained
- 1 cup baby spinach, packed
- 1/2 cup green olives, halved
- 1/4 cup crumbled feta cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Start by boiling the pasta until it is al dente, feeling that slight firmness when you bite into it. This texture helps prevent a soggy salad later on. Be careful not to overcook it; mushy pasta is not going to hold up in a salad.
- Mix in Dressing: While the pasta is still warm, drizzle your dressing over it. You will immediately get that wonderful aroma as it soaks in. Dressing while it is hot helps the flavors meld better, making each bite tasty. Do not skip this step; cold pasta will not absorb the flavors as well.
- Add the Veggies: Toss in your sun-dried tomatoes and any other veggies you like. You will see the vibrant colors pop against the pasta, creating a feast for the eyes. This step adds texture and freshness, but be cautious not to over-mix, or you might break up the pasta.
- Chill it Down: Cover the salad and put it in the fridge to chill for a bit. You will notice it cools down quickly and smells amazing. Chilling allows those flavors to meld beautifully. Just make sure it is not left in there for too long, or it might dry out.
- Final Touches: Before serving, give it a good stir and taste to adjust the seasoning as needed. Smelling the herbs and vinegar at this point is heavenly. A splash more olive oil or lemon juice can add a nice kick. Watch out for salty dressings; a little goes a long way!
Notes
- Storage Tips: Store any leftovers in an airtight container in the fridge for about 4-5 days.
- Expert Tips: If pasta salad seems dry after sitting in the fridge, a splash of olive oil or extra dressing can restore its moisture. When cooking pasta, timing is crucial; aim for al dente to fight against a mushy texture later. For maximum flavor, dress your hot pasta right away to help the dressing cling better. If the salad tastes bland, a little more salt or a splash of lemon juice can brighten things up nicely.
- Reheating Instructions: This salad can be served cold, but if you prefer it warm, gently heat it in a pan over medium heat until warmed through, which should take about 5 minutes.
- Serving Suggestions: Pair with grilled chicken for a heartier meal or serve as a side dish at summer barbecues. Add some crusty bread on the side for a complete meal.
- Recipe Variations: For a gluten-free option, swap your pasta with a gluten-free noodle, and remember to cook it al dente for the best texture. You may also add roasted vegetables for extra flavor or incorporate artichokes for Mediterranean flair.
- Ingredient Notes: Choose sun-dried tomatoes packed in oil for extra moisture and taste. Opt for a quality Dijon mustard or substitute with yellow mustard if necessary. For the cheese, crumbled feta adds creaminess, but goat cheese is a nice alternative.
Nutrition
- Calories: 384
- Sugar: 7g
- Sodium: 836mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 8mg
Ingredient Notes
- Rotini pasta: It’s the star of the show! I love using rotini because its twists grab onto all the tasty bits. Just cook it al dente to keep it from getting mushy.
- Sun-dried tomatoes: These little gems bring a ton of flavor and a nice chewy texture. Opt for those packed in oil for extra moisture and taste. You could use fresh tomatoes, but they won’t have the same intensity.
- Lemon: Both zest and juice are needed here! The lemon lifts the dish and adds a bright note. Roll it on the counter before cutting to get more juice out of it.
- Honey: This adds a touch of sweetness to balance the tanginess. Just a tablespoon does the trick! If you’re out, maple syrup can work in a pinch.
- Dijon mustard: It gives a nice tangy kick to the dressing. Choose a good quality one! If you don’t have any, go for yellow mustard; it’ll still work.
- Oregano: It’s a classic herb for this type of salad, adding an earthy flavor. Buy dried if you can; fresh tends to be a bit too strong. You could also swap it for Italian seasoning.
- Black pepper: A sprinkle of this adds a little heat. Freshly ground is always best for maximum flavor. If you don’t have any, you can use white pepper instead.
- Red onion: Thinly sliced, it gives a nice crunch and a bit of bite. Soaking it in cold water for a bit can mellow it out if it’s too sharp for your taste.
- Chickpeas: They bring protein and a hearty texture to the salad. Canned is super convenient; just drain and rinse them well. You can swap them for kidney beans if needed.
- Baby spinach: Fresh greens are great for adding color and nutrients. Always pack it into the measuring cup for the best results. You can use kale, but chop it finely.
- Green olives: Halved, they add a nice briny bite. I like to use the pimento-stuffed kind for a touch of sweetness. You could switch them out for capers if you’re not a fan.
- Feta cheese: Crumbled over the top, it adds creaminess and a salty taste. Go for a block if you can to crumble it yourself; it’s fresher! If you prefer, goat cheese is a nice swap.
- Rotini pasta: It’s the star of the show! I love using rotini because its twists grab onto all the tasty bits. Just cook it al dente to keep it from getting mushy.
- Sun-dried tomatoes: These little gems bring a ton of flavor and a nice chewy texture. Opt for those packed in oil for extra moisture and taste. You could use fresh tomatoes, but they won’t have the same intensity.
- Lemon: Both zest and juice are needed here! The lemon lifts the dish and adds a bright note. Roll it on the counter before cutting to get more juice out of it.
- Honey: This adds a touch of sweetness to balance the tanginess. Just a tablespoon does the trick! If you’re out, maple syrup can work in a pinch.
- Dijon mustard: It gives a nice tangy kick to the dressing. Choose a good quality one! If you don’t have any, go for yellow mustard; it’ll still work.
- Oregano: It’s a classic herb for this type of salad, adding an earthy flavor. Buy dried if you can; fresh tends to be a bit too strong. You could also swap it for Italian seasoning.
- Black pepper: A sprinkle of this adds a little heat. Freshly ground is always best for maximum flavor. If you don’t have any, you can use white pepper instead.
- Red onion: Thinly sliced, it gives a nice crunch and a bit of bite. Soaking it in cold water for a bit can mellow it out if it’s too sharp for your taste.
- Chickpeas: They bring protein and a hearty texture to the salad. Canned is super convenient; just drain and rinse them well. You can swap them for kidney beans if needed.
- Baby spinach: Fresh greens are great for adding color and nutrients. Always pack it into the measuring cup for the best results. You can use kale, but chop it finely.
- Green olives: Halved, they add a nice briny bite. I like to use the pimento-stuffed kind for a touch of sweetness. You could switch them out for capers if you’re not a fan.
- Feta cheese: Crumbled over the top, it adds creaminess and a salty taste. Go for a block if you can to crumble it yourself; it’s fresher! If you prefer, goat cheese is a nice swap.
Recipe Tips
- If pasta salad seems dry after sitting in the fridge, a splash of olive oil or extra dressing can restore its moisture.
- When cooking pasta, timing is crucial; aim for al dente to fight against a mushy texture later.
- For maximum flavor, dress your hot pasta right away to help the dressing cling better.
- If the salad tastes bland, a little more salt or a splash of lemon juice can brighten things up nicely.
- For a gluten-free option, swap your pasta with a gluten-free noodle, and remember to cook it al dente for the best texture.
Serving Suggestions
Serve sun-dried tomato pasta salad alongside grilled chicken for a more filling meal. This dish also works well as a side at summer barbecues.
This pasta salad can easily become part of a picnic spread or potluck dish. Use it as a base for a vegetable medley or roasted vegetable salad.
Drizzle some balsamic glaze over the pasta salad before serving for added flavor. A sprinkle of fresh herbs like basil or parsley enhances the dish further.
Recipe variations
- You can use penne or fusilli pasta instead of rotini to vary the texture and shape of your salad.
- Add ¼ cup chopped fresh basil and 1 teaspoon red pepper flakes for an extra burst of flavor in your pasta salad.
- Either swap the chickpeas for cannellini beans or the feta cheese for goat cheese to create a different taste profile.
- If making a larger batch, increase the rotini pasta to 12 ounces and the sun-dried tomatoes to a 10-ounce jar.
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How to Store?
To keep your sun-dried tomato pasta salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 5 days. This retains the flavors effectively.
Freezing: Place in a freezer bag or an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
Room Temperature: Do not store at room temperature for longer than 2 hours to avoid spoilage. Serve immediately if not refrigerated.
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