Sun Dried Tomato Pasta Salad
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.
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
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)
For the Dressing
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 35gProtein: 12gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 520mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 25mgIron: 8mg
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