Description
This Sun-Dried Tomato Pasta Salad is a fresh, flavorful side dish made with tender pasta, sun-dried tomatoes, juicy cherry tomatoes, spinach, fresh basil, mozzarella, and Parmesan tossed in a homemade herb vinaigrette. It’s easy to make, perfect for meal prep, and always a hit at picnics, potlucks, BBQs, and family dinners.
Ingredients
Scale
- 12 ounces short pasta (cavatappi, rotini, rigatoni, bow tie, or penne)
- 1 jar (7 ounces) sun-dried tomatoes packed in oil with herbs, drained (reserve the oil)
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- ½ cup fresh basil, chopped
- ½ cup red onion, finely diced
- 8 ounces mozzarella pearls (or fresh mozzarella, cubed)
- ½ cup shaved or shredded Parmesan cheese
Dressing
- ¼ cup reserved oil from the sun-dried tomatoes
- ¼ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Instructions
- Drain the oil from the jar of sun-dried tomatoes into a measuring cup and reserve it for the dressing. Chop the tomatoes if needed.
- Cook the pasta according to the package directions until al dente. Drain and immediately toss with the spinach so it wilts slightly. Rinse lightly with cool water if you want the pasta to cool faster.
- Once the pasta has cooled, add the sun-dried tomatoes, cherry tomatoes, basil, red onion, mozzarella pearls, and Parmesan cheese. Toss to combine.
- In a small bowl, whisk together the reserved sun-dried tomato oil, olive oil, white balsamic vinegar, Italian seasoning, salt, and pepper.
- Pour about three-quarters of the dressing over the pasta salad and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving.
- Toss with the remaining dressing just before serving and enjoy.
Notes
- Cheese tortellini makes a delicious substitute for regular pasta.
- Let the pasta cool before adding the mozzarella to prevent it from melting.
- Fresh basil adds the best flavor, so don’t skip it.
- This pasta salad tastes even better after chilling for a few hours.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 30 mg