There’s something irresistibly cheerful about Sun-Dried Tomato Pasta Salad. This vibrant dish brings together the tangy sweetness of sun-dried tomatoes, the juicy burst of cherry tomatoes, and the briny pop of black olives—all wrapped up in perfectly cooked rotini pasta. Mozzarella cheese adds a creamy, milky counterpoint to those bold flavors, while fresh basil and finely diced red onion lend bright herbal and sharp undertones. A simple red wine vinaigrette, whisked together with olive oil, dried oregano, salt, and pepper, ties everything into one harmonious melody. Each bite feels like a celebration of summer, even if you’re making it in the middle of winter. It’s a beginner-friendly recipe that takes just 15 minutes of prep and about 10 minutes of cooking, plus a 30-minute rest to let all those flavors meld. With only 460 calories per serving, it’s also a light but satisfying lunch or dinner option.
On top of being an easy weekday meal, this rotini salad is a showstopper at potlucks, picnics, and backyard barbecues. I still remember the first time I brought it to a friend’s summer gathering—my bowl disappeared in under ten minutes! It’s so adaptable: you can toss in leftover grilled chicken or shrimp for extra protein, swap in bell peppers or artichokes for a veggie boost, or even go gluten-free with your favorite pasta. The salad’s make-ahead nature means you can prepare it hours (or a day) in advance, freeing you up to relax when guests arrive. And don’t worry about it getting soggy—those sun-dried tomatoes packed in oil work their magic to keep the pasta perfectly coated. Whether you serve it chilled straight from the fridge or let it sit at room temperature, it always feels fresh, tangy, and just right for any casual gathering or a simple family meal.
KEY INGREDIENTS IN SUN-DRIED TOMATO PASTA SALAD
Before jumping into the kitchen, let’s get to know the stars of this recipe. Each ingredient plays a crucial role in creating that perfect balance of tanginess, creaminess, and freshness. From the chewy pasta spirals to the delicate herbs, here’s why you’ll want every single one.
- Rotini Pasta: Those corkscrew shapes hold onto the dressing and mix-ins, ensuring each bite is loaded with flavor. Its firm texture when cooked al dente provides a nice chew.
- Sun-Dried Tomatoes: Packed in oil and chopped, they offer an intense sweet-tart punch that infuses the entire salad with deep red color and umami richness.
- Cherry Tomatoes: Halved for easy eating, they contribute juicy bursts of fresh acidity that brighten up the overall profile.
- Black Olives: Sliced and slightly salty, they add a savory, briny dimension that complements the sweetness of the tomatoes.
- Mozzarella Cheese: Diced creamy cubes bring a mild, milky softness that cools down the tangy elements and adds substance.
- Fresh Basil: Chopped aromatic leaves introduce a peppery, minty lift that feels quintessentially Mediterranean.
- Red Onion: Finely diced for just the right bite, it brings sharpness and subtle sweetness when mixed with the dressing.
- Olive Oil: The backbone of the vinaigrette, it coats every ingredient in a silky sheen and carries flavors evenly.
- Red Wine Vinegar: Two tablespoons of this tangy acid cut through the oil’s richness and tie the salad together with a zesty kick.
- Dried Oregano: A teaspoon of these earthy, slightly bitter herbs adds depth and a classic Mediterranean accent.
- Salt and Pepper: Simple seasonings that unlock the natural flavors of the ingredients and ensure a balanced taste.
HOW TO MAKE SUN-DRIED TOMATO PASTA SALAD
Let’s dive into the kitchen and whip up this colorful, tangy salad in just a few easy steps. The process is straightforward but loaded with flavor-building moments that make every forkful sing.
1. Bring a large pot of generously salted water to a rolling boil, then add the rotini pasta. Cook according to the package instructions until al dente, usually around 8–10 minutes.
2. Once the pasta is tender but still firm, carefully drain it in a colander and rinse with cold water to halt the cooking process. Shake off excess water and set aside to cool.
3. In a spacious mixing bowl, combine the chopped sun-dried tomatoes, halved cherry tomatoes, sliced black olives, diced mozzarella, chopped basil, and diced red onion, gently tossing so nothing gets crushed.
4. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until the dressing is fully emulsified and slightly thickened.
5. Drizzle the dressing over the vegetable and cheese mixture, then use a spatula to toss everything until each component is evenly coated.
6. Add the cooled rotini pasta to the bowl and gently fold it into the dressed ingredients, making sure every spiral is enveloped in flavor.
7. Taste a small forkful and adjust the seasoning—add a pinch more salt, a grind of pepper, or a splash of oil if needed to balance the flavors.
8. Cover the bowl with plastic wrap or transfer the salad to an airtight container, then refrigerate for at least 30 minutes, allowing the flavors to meld and intensify.
9. Serve the pasta salad chilled or at room temperature, giving it one final gentle toss just before plating to redistribute any dressing settled at the bottom.
SERVING SUGGESTIONS FOR SUN-DRIED TOMATO PASTA SALAD
After that restful chill in the fridge, this pasta salad is ready to shine. Whether you’re setting out a casual buffet or preparing individual portions, presentation and pairing can elevate this dish from delicious to unforgettable. Here are some ideas to make serving seamless and stylish.
- Family-Style Platter: Spread a large mound of pasta salad onto a wide, shallow dish. Garnish with fresh basil sprigs and halved cherry tomatoes around the edge for contrast. Let everyone help themselves with large wooden salad servers for a cozy, communal vibe.
- Individual Mason Jar Portions: Layer the salad in mason jars, starting with pasta and topping with colorful veggies last. Seal the jars and refrigerate. When it’s time to eat, shake to distribute the dressing and enjoy straight from the jar—perfect for picnics or lunches on the go.
- Garnished on Greens: Serve scoops of the pasta salad over a bed of crisp arugula or mixed baby greens. Drizzle any extra dressing on top for added moisture. The peppery greens complement the tangy tomatoes beautifully and add a fresh crunch.
- Grilled Protein Pairing: For a heartier meal, plate the salad alongside grilled chicken breast or shrimp skewers. The smoky char of the protein contrasts wonderfully with the refreshing salad, turning this into a balanced dinner that feels both light and substantial.
HOW TO STORE SUN-DRIED TOMATO PASTA SALAD
Storing your pasta salad correctly ensures it remains fresh, flavorful, and safe to enjoy for days. The good news is that this recipe is naturally make-ahead friendly. Follow these methods to keep it tasting just like the moment you first made it.
Making sure your salad stays vibrant starts with airtight storage. Transfer leftovers into a container that seals tightly to prevent unwanted fridge aromas from mingling with your salad. Keep it on a shelf rather than the door to maintain a consistently cool temperature.
- Refrigerator Storage: Place the pasta salad in a fully sealed container. It will keep for up to 3 days. Always give it a gentle toss before serving to redistribute the dressing and fresh flavors.
- Separate Dressing Method: If you anticipate needing extra freshness, reserve half the dressing separately. Store the salad and the dressing in two containers; add more dressing just before serving to revive the flavors.
- Glass Jar Layering: Layer the salad in a wide-mouth jar for an airtight seal and minimal air exposure. This method preserves the crispness of ingredients like basil and onions, ensuring nothing wilts prematurely.
- Freezer Tip (Not Recommended): Although you can freeze pasta, the texture of the cheese and tomatoes may suffer. If you must freeze, omit the mozzarella and basil, cool thoroughly, freeze in portioned bags, and thaw overnight in the fridge before adding fresh cheese and herbs.
CONCLUSION
Sun-Dried Tomato Pasta Salad is the ultimate blend of convenience, flavor, and visual appeal. From the tang of sun-dried and cherry tomatoes to the creamy mozzarella and briny olives, every component harmonizes in a red wine vinaigrette that celebrates Mediterranean flair. This recipe is ideal for both beginners and seasoned home cooks: prep in just 15 minutes, cook for about 10 minutes, and let it rest for 30 minutes in the fridge to bring out those layers of flavor. It’s perfectly portioned for lunch or dinner, and at 460 calories per serving, you can enjoy it guilt-free. The salad holds up remarkably well for up to three days, making it a reliable make-ahead option for meal planning, office lunches, or low-key weekend feasts.
Feel free to print out this article or save it in your recipe binder so you can revisit it whenever you need a quick, cheerful dish that never fails to impress. Don’t forget—there’s a handy FAQ section below to help you troubleshoot any questions you might have about ingredient swaps, vegan adjustments, or storage hacks. If you try this recipe, I’d love to hear how it turns out! Drop a comment, share your tweaks and tips, or ask for any clarifications. Your feedback and questions help me make this salad even better for everyone who wants to bring a little sunshine to their table. Enjoy!
Sun-Dried Tomato Pasta Salad
Description
Tangy sun-dried tomatoes mingle with juicy cherry tomatoes, briny olives, and creamy mozzarella in this colorful pasta salad. Fresh basil and a zesty red wine vinaigrette tie together a light, refreshing dish that's easy to prep.
Ingredients
Instructions
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Begin by cooking the rotini pasta. Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes.
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Once the pasta is cooked, drain it in a colander and rinse with cold water to stop the cooking process. Set aside to cool.
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In a large mixing bowl, combine the chopped sun-dried tomatoes, halved cherry tomatoes, sliced black olives, diced mozzarella cheese, chopped basil, and diced red onion.
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In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
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Pour the dressing over the pasta salad mixture and gently toss to combine all ingredients evenly.
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Add the cooled rotini pasta to the salad mixture and toss well to coat all ingredients with the dressing.
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Taste and adjust seasoning if necessary, adding more salt, pepper, or oil as needed.
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Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
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Serve chilled or at room temperature.
Note
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add grilled chicken or shrimp for a protein boost.
- Use gluten-free pasta if required to accommodate dietary restrictions.
- This recipe is very versatile; feel free to add vegetables like bell peppers, spinach, or artichokes based on personal preference.
- Sun-dried tomatoes can also be substituted with roasted red peppers for a different flavor profile.
