This sun dried tomato pasta salad recipe comes together in about 30 minutes using rotini, oil-packed sun-dried tomatoes, and fresh mozzarella pearls. The dressing uses a few tablespoons of the reserved sun-dried tomato oil, which carries concentrated tomato flavor through the whole bowl instead of thinning it out with plain olive oil.
Kalamata olives and fresh basil round out the color and salt balance, and parmesan adds a savory finish. Eight generous servings come from one pot and one mixing bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 18 minutes |
| Cook Time | 12 minutes |
| Total Time | 30 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
You might also enjoy: Classic Pasta Salad
Why You’ll Love This Sun Dried Tomato Pasta Salad Recipe
This dressing skips bottled Italian dressing entirely and builds its flavor from the sun-dried tomato oil, red wine vinegar, and fresh garlic.
That means every noodle picks up real tomato flavor instead of a generic vinaigrette taste.
- Ready in about 30 minutes with no oven required
- Uses one pot for the pasta and one bowl for everything else
- Holds up well in the fridge for meal prep or potlucks
- Salty olives, creamy mozzarella, and sharp red onion give it built-in contrast
- Naturally vegetarian and easy to make gluten-free with a swap
- Tastes better the next day, which makes it a genuine make-ahead dish
For another take on this flavor combination, see Caprese Pasta Salad.
Ingredients
Everything here is easy to find at a regular grocery store, and the sun-dried tomatoes do double duty as both an ingredient and the base of the dressing. Look for the tomatoes packed in oil rather than the dry, shrink-wrapped kind, since the oil they sit in becomes part of the dressing itself instead of getting thrown away.
For the pasta salad:
- 1 lb (450g) rotini pasta (bowtie or penne also work)
- 1 cup (150g) oil-packed sun-dried tomatoes, drained and sliced, oil reserved
- 8 oz (225g) fresh mozzarella pearls, halved if large
- 1/2 cup (75g) pitted kalamata olives, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cup (12g) fresh basil leaves, sliced into thin ribbons
- 1/2 cup (50g) grated parmesan cheese
- 1/4 cup (35g) pine nuts, toasted, for garnish (optional)
For the dressing:
- 1/3 cup (80ml) extra virgin olive oil, plus the reserved sun-dried tomato oil
- 3 tbsp (45ml) red wine vinegar
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
A similar approach works in Italian Pasta Salad.
Kitchen Equipment Needed
Nothing specialized here. A large pot and a big mixing bowl handle almost the entire recipe, and most of this list is probably already sitting in your kitchen cabinets.
- Large stockpot for boiling the pasta
- Colander for draining
- Cutting board
- Chef’s knife
- Large mixing bowl set
- Measuring cups and spoons
- Small jar or whisk for the dressing
You’ll find more inspiration in Pasta Salad Dressing.
Recommended Products for This Recipe
These are products I’ve come to rely on specifically for pasta salads like this one, based on what actually makes a difference in the final texture and flavor. None of these are required to make the recipe work, but each one solves a specific problem that shows up when you make pasta salad often enough to notice patterns.
1. Oil-Packed Sun-Dried Tomatoes
Dry-packed sun-dried tomatoes need rehydrating and never quite reach the same softness, which is why oil-packed is worth seeking out here. The oil they’re stored in becomes the backbone of the dressing, so a good jar upgrades two parts of the recipe at once.
2. Fresh Mozzarella Pearls
Pre-shredded mozzarella is coated in anti-caking starch and doesn’t have the same texture. Fresh pearls stay soft and creamy even after a night in the fridge, which is what keeps this salad from turning rubbery.
3. Extra Virgin Olive Oil
A mild, generic olive oil gets lost next to sun-dried tomato oil and red wine vinegar. A fruitier extra virgin oil holds its own in the dressing and doesn’t turn bitter when it hits the acid.
4. Large Glass Mixing Bowl Set
Plastic bowls hold onto tomato oil stains and odors after repeated washes. Glass bowls clean up completely and make it easy to see when the dressing has coated every piece of pasta evenly.
5. Microplane Garlic Press
Minced garlic from a knife can leave uneven chunks that overpower single bites. A press or microplane breaks it down small enough to distribute evenly through the whole batch of dressing.
A related recipe is Mediterranean Pasta Salad.
Step-by-Step Instructions: How to Make Sun Dried Tomato Pasta Salad
Follow these steps and you’ll have the full salad assembled in about 30 minutes.
1. Cook the Pasta
- Bring a large pot of water to a rolling boil and salt it generously, similar to how salty seawater tastes.
- Add the rotini and cook according to the package directions until al dente, usually 9 to 11 minutes, stirring once or twice so the pieces don’t stick together.
- Reserve 1/4 cup (60ml) of the pasta cooking water before draining, in case the salad needs loosening later.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking and remove excess starch, which helps the pasta stay separate rather than clumping into one mass.
- Spread the pasta on a sheet pan for a few minutes to cool slightly before it goes into the bowl. This also keeps the mozzarella from melting once it’s added.
2. Prep the Sun-Dried Tomatoes
- Drain the sun-dried tomatoes over a small bowl or measuring cup to catch the oil.
- Set aside 3 tablespoons (45ml) of that reserved oil for the dressing.
- Slice the tomatoes into thin strips if they aren’t already sliced.
3. Make the Dressing
- In a small jar or bowl, combine the extra virgin olive oil, reserved sun-dried tomato oil, and red wine vinegar.
- Add the minced garlic, dried oregano, Dijon mustard, salt, and black pepper.
- Whisk or shake the jar vigorously until the dressing looks fully combined and slightly thickened.
- Taste and adjust the salt or vinegar if the flavor feels flat.
4. Toss the Warm Pasta with Half the Dressing
- Place the slightly cooled pasta in the large mixing bowl.
- Pour about half of the dressing over the pasta while it is still a little warm.
- Toss well so the pasta absorbs the dressing before the other ingredients go in, using tongs or two large spoons to lift and turn the pasta from the bottom of the bowl.
- Let the dressed pasta sit for a couple of minutes while you prep the remaining ingredients, giving it a head start on soaking up flavor.
5. Add the Mix-Ins
- Add the sliced sun-dried tomatoes, mozzarella pearls, kalamata olives, and red onion to the bowl.
- Sprinkle in the grated parmesan cheese.
- Gently fold everything together with a large spoon or spatula so the mozzarella doesn’t break apart.
6. Finish with the Remaining Dressing and Basil
- Pour the rest of the dressing over the salad and toss again until everything looks evenly coated.
- If the salad seems dry, stir in a splash of the reserved pasta water, a tablespoon at a time.
- Fold in most of the fresh basil, saving a small handful for garnish.
7. Garnish and Serve
- Taste the salad and adjust salt, pepper, or vinegar one more time before serving.
- Top with the toasted pine nuts and the remaining basil.
- Serve right away at room temperature, or chill for 30 minutes for the flavors to settle further.
Another option worth trying is Greek Pasta Salad.
Tips for The Best Sun Dried Tomato Pasta Salad
A few small habits make the difference between a salad that tastes assembled and one that tastes intentional. Most of these come down to timing, since when an ingredient goes into the bowl matters almost as much as what’s in it.
- Salt the pasta water heavily. It’s the only chance the noodles themselves get seasoned, since the salad isn’t cooked again after this point.
- Cook the pasta just to al dente, since it will continue to soften slightly as it sits in the dressing and absorbs liquid.
- Dress the pasta while it’s still slightly warm so it absorbs more flavor than cold pasta would, the same way warm rice takes on seasoning better than cold rice.
- Don’t skip the reserved sun-dried tomato oil. Plain olive oil alone tastes noticeably flatter in this dressing and misses the concentrated tomato notes.
- Add the basil last, since it can darken and wilt if it sits in acidic dressing too long, especially once the vinegar starts to break it down.
- Slice the red onion thin, or soak it in cold water for 10 minutes first if you want a milder bite without losing the crunch.
- Let the salad rest for at least 30 minutes before serving so the mozzarella and olives pick up the dressing flavor instead of tasting separate from it.
- Reserve a little pasta water. It’s the easiest fix if the salad tightens up in the fridge, since a spoonful loosens the dressing without watering down the flavor.
- Taste before adding extra salt. Between the parmesan, olives, and sun-dried tomatoes, this salad is naturally salty on its own.
For a lighter option, try: Antipasto Pasta Salad
What to Serve with Sun Dried Tomato Pasta Salad
This salad is substantial enough to be a side dish at a cookout, but it also works as a light lunch on its own with some added protein on top. Because the dressing is fairly bold, it pairs best with proteins that are simply seasoned rather than heavily sauced, so the two don’t compete.
- Grilled Lemon Herb Chicken sliced and served alongside or stirred right into the salad
- Roast Chicken for a simple Sunday dinner pairing
- Grilled Salmon with Dill Sauce for a lighter, seafood-forward meal
- Teriyaki Grilled Chicken if you want a little sweetness to balance the salty olives
- Filet Mignon for a more special-occasion spread
- Swedish Meatballs for a heartier potluck table
- Crusty garlic bread for scooping up any extra dressing
- Grilled Corn on the Cob for a classic summer cookout plate
- A crisp, dry white wine or sparkling water with lemon
For more recipes in this style, check out Tortellini Pasta Salad.
Variations of Sun Dried Tomato Pasta Salad
The base recipe is flexible enough to build around whatever protein or produce is already in the fridge. Think of the pasta, dressing, and sun-dried tomatoes as the fixed foundation, with everything else open to swapping.
- Add grilled chicken: Stir in 2 cups of diced grilled chicken breast to turn this into a full meal.
- Make it Mediterranean: Swap the parmesan for crumbled feta and add cucumber for a brighter, tangier version.
- Go spicy: Add a pinch of crushed red pepper flakes to the dressing for heat.
- Try it with orzo: Small pasta shapes like orzo hold the dressing differently and give the salad a finer texture, similar to Orzo Pasta Salad.
- Add artichokes: Chopped marinated artichoke hearts add another briny, tender element, close to what you’ll find in Artichoke Pasta Salad.
- Make it dairy-free: Skip the mozzarella and parmesan and add extra olives and a drizzle more olive oil for richness.
- Add greens: Fold in baby spinach or arugula right before serving for extra volume and color.
- Swap the protein garnish: Crispy pancetta or bacon adds a smoky, salty crunch on top.
- Make it nut-free: Leave off the pine nuts entirely or swap in toasted sunflower seeds for the same crunch without the allergen.
- Boost the tomato flavor: Add a tablespoon of tomato paste to the dressing for an even deeper, more concentrated tomato base.
A related recipe is Artichoke Pasta Salad.
Storage and Reheating
This salad is built for the fridge, and the flavor actually improves after a few hours as the dressing soaks in. There’s no reheating involved since it’s meant to be served cold or at room temperature, which makes it convenient for meal prep.
- Store in an airtight container in the refrigerator for up to 4 days.
- Do not freeze. The mozzarella and red onion both turn watery and grainy once thawed.
- Let the salad sit at room temperature for 15 to 20 minutes before serving if it’s been chilled overnight.
- Refresh leftovers with a small drizzle of olive oil and a splash of red wine vinegar, since the pasta continues to absorb dressing over time.
- Stir gently before serving to redistribute any dressing that settled at the bottom of the container.
You might also enjoy: Orzo Pasta Salad
Nutritional Facts
| Nutrition (per serving, 1 of 8) | |
|---|---|
| Calories | 340 |
| Protein | 12g |
| Carbohydrates | 35g |
| Fat | 17g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 520mg |
Nutrition values are estimates and will vary based on specific brands and portion sizes used.
For another take on this flavor combination, see Pesto Pasta Salad.
Health Benefits of Key Ingredients
Beyond flavor, several ingredients in this salad bring real nutritional value to the table. It’s not a low-calorie dish, but the fats and produce it does contain lean toward the kind nutritionists tend to recommend.
- Sun-dried tomatoes: Concentrated by drying, they carry a dense dose of lycopene, an antioxidant linked to heart health.
- Extra virgin olive oil: A source of monounsaturated fats, which are associated with supporting healthy cholesterol levels.
- Kalamata olives: Provide healthy fats along with polyphenols, plant compounds tied to reduced inflammation.
- Fresh mozzarella: Offers protein and calcium in a lower-sodium form than many aged cheeses.
- Garlic: Contains allicin, a compound studied for its role in supporting immune function.
- Fresh basil: Brings vitamin K along with antioxidants that hold up better in fresh, uncooked form.
You’ll find more inspiration in Bacon Ranch Pasta Salad.
FAQs About Sun Dried Tomato Pasta Salad
1. Can I make this pasta salad ahead of time?
Yes, this is one of the rare pasta salads that tastes better after resting. Make it up to a day ahead, hold off on the basil and pine nuts until serving, and store it covered in the fridge until you’re ready to serve.
2. What pasta shape works best for this recipe?
Rotini is ideal because its ridges catch the dressing and small bits of tomato and garlic. Bowtie or penne are good substitutes if that’s what you have on hand.
3. Can I use dry sun-dried tomatoes instead of oil-packed?
You can, but they need to be rehydrated in warm water first and won’t provide the flavorful oil the dressing relies on. If using dry-packed, add an extra tablespoon of olive oil to the dressing to compensate.
4. Is this recipe vegetarian?
Yes, as written it contains no meat or fish. Check that any parmesan used is made with vegetarian rennet if that matters for your diet.
5. How do I keep the pasta salad from drying out in the fridge?
Pasta continues to absorb the dressing as it sits, which can leave it looking dry after a day or two. A small splash of olive oil and vinegar, or a spoonful of the reserved pasta water, stirred in right before serving brings it back to life.
For a lighter option, try: Chicken Caesar Pasta Salad
Sun Dried Tomato Pasta Salad
Ingredients
- 1 lb rotini pasta - 450g; bowtie or penne also work
- 1 cup oil-packed sun-dried tomatoes - 150g, drained and sliced, oil reserved
- 8 oz fresh mozzarella pearls - 225g, halved if large
- 1/2 cup pitted kalamata olives - 75g, halved
- 1/2 medium red onion - thinly sliced
- 1/2 cup fresh basil leaves - 12g, sliced into thin ribbons
- 1/2 cup grated parmesan cheese - 50g
- 1/4 cup pine nuts - 35g, toasted, for garnish (optional)
- 1/3 cup extra virgin olive oil - 80ml, plus the reserved sun-dried tomato oil
- 3 tbsp red wine vinegar - 45ml
- 2 garlic cloves - minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment
- Large stockpot - For boiling pasta
- Colander - For draining pasta
- Large glass mixing bowl set - Glass prevents staining
- Small jar or whisk - For making the dressing
- Microplane Garlic Press - Optional, for even garlic distribution
Method
- Bring a large pot of salted water to a rolling boil. Cook the rotini until al dente according to package directions. Reserve 1/4 cup of pasta water before draining, then drain and rinse briefly with cool water. Spread on a sheet pan to cool slightly.
- Drain the sun-dried tomatoes over a small bowl, reserving the oil. Set aside 3 tablespoons of the oil for the dressing. Slice the tomatoes into thin strips.
- In a small jar or bowl, combine the extra virgin olive oil, reserved sun-dried tomato oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Whisk or shake until well combined and slightly thickened.
- Place the slightly cooled pasta in a large mixing bowl. Pour about half of the dressing over the pasta and toss well to coat. Let it sit for a few minutes to absorb the flavor.
- Add the sliced sun-dried tomatoes, mozzarella pearls, kalamata olives, red onion, and parmesan cheese to the bowl. Gently fold everything together with a large spoon or spatula.
- Pour the remaining dressing over the salad and toss again until evenly coated. If the salad seems dry, stir in a splash of the reserved pasta water. Fold in most of the fresh basil, saving a handful for garnish.
- Taste and adjust seasoning with salt, pepper, or vinegar as needed. Top with toasted pine nuts and the remaining basil. Serve immediately at room temperature, or chill for 30 minutes to let the flavors meld.
Nutrition
Notes
- Salt the pasta water heavily, as it’s the only chance to season the noodles themselves.
- Cook the pasta just to al dente, as it will continue to soften while absorbing the dressing.
- Dress the pasta while it’s still slightly warm for the best flavor absorption.
- Don’t skip the reserved sun-dried tomato oil; it adds a concentrated tomato flavor that plain olive oil cannot match.
- Add the basil at the very end to prevent it from wilting in the acidic dressing.
- For a milder onion flavor, soak sliced red onion in cold water for 10 minutes before adding.
- Let the salad rest for at least 30 minutes before serving so the flavors meld together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
- Refresh leftovers with a drizzle of olive oil and a splash of red wine vinegar before serving.
- To make this recipe gluten-free, substitute the rotini with your favorite gluten-free pasta.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
This sun dried tomato pasta salad recipe is one worth keeping on repeat for potlucks, weeknight sides, or make-ahead lunches.
It holds up well, travels easily, and only gets better as it sits in the fridge.
Give it a try this week, and let me know in the comments if you added your own twist to it.
Recommended:
- Spinach Pasta Salad
- Broccoli Pasta Salad
- Avocado Pasta Salad
- Salmon Pasta Salad
- Shrimp Pasta Salad
- Ranch Pasta Salad
- Dill Pickle Pasta Salad
- Buffalo Chicken Pasta Salad
- Rotini Pasta Salad
- Bowtie Pasta Salad
