Sun-Dried Tomato Pasta Salad

There are some recipes that disappear from the table every single time, and this Sun-Dried Tomato Pasta Salad is definitely one of them. It’s colorful, fresh, packed with bold Mediterranean-inspired flavors, and incredibly easy to throw together. Whether you’re planning a backyard barbecue, prepping lunches for the week, or just looking for a simple side dish that feels a little special, this recipe checks every box.

I love making this pasta salad because it uses everyday ingredients while still tasting like something you’d order at your favorite café. The combination of tangy sun-dried tomatoes, creamy mozzarella, fresh basil, and a flavorful homemade dressing creates the perfect balance of savory, fresh, and cheesy goodness. Even better, it tastes even more delicious after it has chilled, making it ideal for meal prep or entertaining.

Why You’ll Love This Sun-Dried Tomato Pasta Salad

• Quick & Easy: Ready with just a little prep, making it perfect for busy weeknights or last-minute gatherings.
• Family Favorite: Creamy mozzarella, tender pasta, and flavorful tomatoes make this a hit with both kids and adults.
• Meal Prep Friendly: It tastes even better after chilling, so it’s perfect for making ahead.
• Simple Ingredients: Everything can be found at your local grocery store with no fancy shopping required.
• Fresh & Flavorful: Fresh basil, spinach, and juicy tomatoes brighten every bite while the sun-dried tomatoes add rich, concentrated flavor.

Ingredients You’ll Need

One of my favorite things about this recipe is how every ingredient has a purpose. Together, they create a fresh, satisfying pasta salad that’s perfect for nearly any occasion.

• 12 ounces short pasta (rigatoni, bow tie pasta, rotini, penne, or cheese tortellini)
• 1 jar (about 7 ounces) sun-dried tomatoes packed in oil with herbs, drained and chopped
• 2 cups fresh baby spinach, roughly chopped if needed
• 1 cup fresh tomatoes, diced
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup red onion, finely diced
• 8 ounces mozzarella pearls or fresh mozzarella cut into cubes
• 1/2 cup Parmesan cheese, shaved, shredded, or grated
• 1/4 cup reserved sun-dried tomato oil
• 1/4 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar (regular balsamic can also be used)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

How to Make Sun-Dried Tomato Pasta Salad

1. Drain the Tomatoes

Drain the oil from the jar of sun-dried tomatoes into a measuring cup. Set the oil aside—you’ll use it for the dressing later. Chop the tomatoes into bite-sized pieces if needed.

2. Cook the Pasta

Cook your favorite short pasta according to the package directions until al dente. Drain well and immediately toss the warm pasta with the fresh spinach so the leaves gently wilt. If you’d like to cool the pasta more quickly, rinse it lightly with cool water after mixing in the spinach.

3. Add the Remaining Ingredients

Once the pasta has cooled enough that it won’t melt the cheese, add:

• Chopped fresh tomatoes
• Chopped basil
• Diced onion
• Mozzarella pearls
• Parmesan cheese
• Chopped sun-dried tomatoes

Gently toss everything together until evenly combined.

4. Make the Dressing

In a small bowl, whisk together:

• Reserved sun-dried tomato oil
• Additional olive oil
• White balsamic vinegar
• Italian seasoning
• Salt and pepper to taste

Taste and adjust the seasoning if needed.

5. Toss Everything Together

Pour about three-quarters of the dressing over the pasta salad and toss well until everything is coated.

Cover and refrigerate for at least 30 minutes. Just before serving, toss with the remaining dressing to freshen everything up and add even more flavor.

Serve chilled and enjoy!

Helpful Tips

• Salt your pasta water generously. It’s your first opportunity to season the entire dish.
• Don’t overcook the pasta. Slightly firm pasta holds up much better after chilling.
• Let the pasta cool before adding the mozzarella so it stays perfectly creamy instead of melting.
• Fresh basil is best added shortly before serving for maximum freshness.
• Save a little extra Parmesan for sprinkling over the top right before serving—it always makes the salad look extra inviting.
• If your pasta seems to soak up the dressing overnight, simply drizzle in a little olive oil before serving to bring everything back to life.

Variations and Substitutions

One reason I make this recipe so often is how easy it is to customize.

• Use cheese tortellini instead of regular pasta for a more filling meal.
• Add grilled chicken for extra protein.
• Toss in sliced black olives or Kalamata olives for additional Mediterranean flavor.
• Mix in roasted red peppers for extra sweetness.
• Try feta cheese instead of mozzarella for a tangier twist.
• Add toasted pine nuts for a little crunch.
• Use gluten-free pasta if needed.
• Replace spinach with arugula for a peppery bite.

Don’t be afraid to make it your own. Pasta salads are wonderfully forgiving.

Storage and Reheating

• Store leftover Sun-Dried Tomato Pasta Salad in an airtight container in the refrigerator for up to 4 days.
• Since this salad is meant to be served cold, reheating isn’t necessary. Simply stir before serving. If the pasta has absorbed some of the dressing, add a splash of olive oil or a little extra dressing to refresh it.
• You can freeze it, but I don’t usually recommend it because fresh mozzarella, spinach, and tomatoes lose their texture after thawing.

FAQs About Sun-Dried Tomato Pasta Salad

Can I make this ahead of time?

Absolutely! In fact, it’s even more flavorful after chilling for several hours.

What pasta works best?

Rigatoni, bow tie pasta, rotini, penne, and tortellini all work wonderfully.

Can I use regular balsamic vinegar?

Yes. White balsamic keeps the dressing lighter in color, but traditional balsamic tastes just as delicious.

Why reserve the oil from the sun-dried tomatoes?

The herb-infused oil adds incredible flavor to the dressing and helps tie all the ingredients together.

Can I add protein?

Definitely. Grilled chicken, shrimp, or even chickpeas make this pasta salad hearty enough for lunch or dinner.

How long will leftovers last?

Stored properly in the refrigerator, the salad stays fresh for about four days.

Time to Enjoy This Pasta Salad

If you’re looking for a fresh, flavorful side dish that’s easy enough for busy weekdays but impressive enough for parties, this Sun-Dried Tomato Pasta Salad is one you’ll find yourself making again and again. I love how every bite is packed with fresh herbs, creamy mozzarella, juicy tomatoes, and that rich burst of flavor from the sun-dried tomatoes.

Give this recipe a try the next time you need an easy pasta salad, and don’t be surprised if everyone asks for the recipe before the meal is over!

More Recipes You’ll Love

If you enjoyed this Sun-Dried Tomato Pasta Salad, here are a few more fresh and flavorful recipes to add to your menu:

• Try this Pesto Orzo Salad with Sun-Dried Tomatoes for another easy pasta salad packed with Mediterranean-inspired flavors.
• Looking for another crowd-pleasing side dish? This Dill Pickle Pasta Salad is creamy, tangy, and always a favorite at potlucks and summer cookouts.
• If you’re serving this pasta salad as a side, pair it with these juicy Grilled Honey Mustard Chicken Tenders for an easy family dinner everyone will love.
• For a fresh and colorful addition to your table, don’t miss this Cucumber Edamame Salad, loaded with crisp vegetables and bright flavors.

⭐ Made this recipe? I’d love to hear what you think! Please leave a 5-star rating and share your experience in the comments below. Your reviews help other readers find delicious recipes and inspire me to keep creating easy meals for your family. Thank you so much for your support!

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