This easy sun-dried tomato pasta salad is light, flavorful, and perfect for picnics, potlucks, and summer entertaining.
Sundried Tomato Pasta Salad
This sun-dried tomato pasta salad is a fresh, Mediterranean-inspired pasta salad made with the pasta of your choice, cherry tomatoes, olives, basil, and spinach, all tossed in a bold vinaigrette made with sun-dried tomatoes, garlic, olive oil, and vinegar.
What makes it different is the dressing itself. Instead of simply adding sun-dried tomatoes to the salad, they are blended into the vinaigrette, giving every bite a deeper, more concentrated flavor that coats the pasta.
It’s a make-ahead friendly dish that’s perfect for warm weather meals, picnics, potlucks, and easy summer lunches.
What Makes This Sun-Dried Tomato Pasta Salad So Good?
The key to this pasta salad is the dressing.
By blending sun-dried tomatoes directly into the vinaigrette, the flavor becomes more integrated and intense than a traditional chopped mix-in. Instead of pockets of flavor, every bite of pasta is evenly coated in a rich, sundried tomato dressing.
Why You’ll Love This Recipe
- Perfect for picnics, BBQs, and summer entertaining
- Bold Mediterranean-inspired flavor in every bite
- Easy to make ahead for gatherings or meal prep
- Travels well and holds up at room temperature
- No heavy mayo or dairy-based dressing
- Fresh, vibrant ingredients with a rich, savory dressing
Ingredients You’ll Need
Here are a few notes about the ingredients you’ll need for this recipe. As always, find the full list of ingredients and directions in the recipe card at the bottom of the post.
- Pasta - Rotini is ideal because its ridges hold onto the dressing well. Penne or fusilli also work. Chickpea pasta is a great option for added protein and fiber.
- Sun-Dried Tomatoes - Oil-packed sun-dried tomatoes work best here because they blend smoothly into the dressing and add rich, concentrated flavor.
- Cherry Tomatoes - Sweet cherry tomatoes add freshness and juicy bursts throughout the salad.
- Olives - Kalamata olives add a briny, savory contrast that balances the sweetness of the tomatoes.
- Fresh Basil - Basil adds brightness and classic Mediterranean flavor.
- Baby Spinach - A handful of baby spinach adds freshness, color, and light texture.
How to Make Sun-Dried Tomato Pasta Salad
Here are the basic steps for making this pasta salad with sun-dried tomatoes.
Step 1: Cook the Pasta
Cook pasta in a large pot of salted water until just tender.
Drain well and rinse briefly under cold water to stop the cooking process.
Step 2: Make the Dressing
While the pasta cooks, blend together the sun-dried tomatoes, olives, garlic, olive oil, red wine vinegar, and herbs until smooth and well combined.
Step 3: Assemble the Salad
Toss the cooled pasta with the sun-dried tomato dressing until evenly coated.
Add cherry tomatoes, extra olives, chopped basil, and spinach.
Gently fold everything together until well mixed.
Step 4: Serve
This pasta salad is delicious served cold or at room temperature.
Tips for the Best Sun-Dried Tomato Pasta Salad
- Blend the dressing for the best flavor.
- Use oil-packed sun-dried tomatoes for the best taste.
- Salt the pasta water well to season the pasta before dressing.
- Add spinach at the end to prevent wilting.
Variations
This sun-dried tomato pasta salad is easy to customize.
- Add Protein - Add chickpeas or white beans for a more filling version.
- Change the Greens - Swap spinach for arugula for a peppery bite or kale for a heartier texture.
- Mix Up the Vegetables - Add roasted red peppers or artichoke hearts for extra Mediterranean flavor.
- Make It Spicy - Add red pepper flakes to the dressing for gentle heat.
Make Ahead & Storage
This sun-dried tomato pasta salad is ideal for making ahead, which makes it perfect for entertaining or meal prep.
- You can prepare the pasta and dressing up to one day in advance and store them separately or combined in the refrigerator.
- The flavors actually improve as the salad sits, as the dressing absorbs into the pasta and develops more depth.
- If making ahead, wait to add the spinach until just before serving to keep it fresh and prevent wilting. The rest of the salad holds up beautifully once chilled.
Frequently Asked Questions
Can I make sun-dried tomato pasta salad ahead of time?
Yes, this is a perfect make-ahead pasta salad and often tastes even better the next day. Just add the spinach just before serving to keep it fresh and prevent it from wilting. If added too early, it will soften and lose texture.
What pasta works best for pasta salad?
Short pasta shapes like rotini, fusilli, or penne work best because they hold the dressing well.
Can I use dry-packed sun-dried tomatoes?
Yes. If using dry-packed sun-dried tomatoes, rehydrate them in warm water before blending them into the dressing for the best texture and flavor.
How long does pasta salad last in the fridge?
It lasts up to 3-4 days in an airtight container. The flavors continue to develop as it sits, though the spinach is best when fresh.
A Fresh and Flavorful Pasta Salad
This sun-dried tomato pasta salad is full of bold Mediterranean flavor. The blended sun-dried tomato dressing sets it apart, coating every bite in rich tomato flavor.
It’s an easy pasta salad you can rely on for everything from weeknight meals to summer entertaining.
This pasta salad is ideal for make-ahead lunches. Find even more gluten-free picnic recipes that travel well and taste amazing outdoors.
More Summer Salads:
Sun-Dried Tomato Pasta Salad
This light and summery sun-dried tomato pasta salad is a fresh and flavorful addition to your next picnic or party.
Ingredients
For the dressing:
- 9 oil-packed sun-dried tomatoes
- 4 Kalamata olives (plus more for the salad)
- 1 ½ Tablespoons/22ml red wine vinegar
- 1 garlic clove
- ¼ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- ⅛th teaspoon ground black pepper
- 3 Tablespoons/45ml extra-virgin olive oil
For the salad:
- 8 ounces/227g chickpea rotini
- 8 ounces/227g cherry tomatoes, halved
- ½ cup pitted kalamata olives, sliced
- ¼ cup fresh chopped basil
- 2 ounces/56g baby spinach
- 2 Tablespoons/19g hemp seeds
Instructions
- Place sun-dried tomatoes, olives, vinegar, garlic, oregano, salt, pepper, and oil in the bowl of a mini food processor. Pulse until finely chopped, set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package, stirring often, until just tender. Drain pasta, rinse with cold water, and drain again.
- Place drained pasta in a large bowl and stir in sun-dried tomato sauce. Add cherry tomatoes, olives, chopped basil, spinach and toss to combine.
- Sprinkle with hemp seeds and serve at room temperature.
Notes
VARIATIONS: Substitute your favorite pasta. For a non-vegan pasta salad try adding cubes of feta. Use arugula instead of spinach if desired.
STORAGE: Store leftovers in an airtight container in the fridge.
DIETARY INFO: Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Dairy-Free, Nut-Free
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Tolerant Organic Chickpea Rotini Pasta (8 oz, Case of 6) - Free from Allergens - Gluten Free, Vegan, Paleo, Plant Based Protein Pasta - Non GMO, Kosher - Made with 1 Single Ingredient -
365 by Whole Foods Market, Tomatoes Sundried In Extra Virgin Olive Oil Organic, 8.5 Ounce -
Nutiva Organic Raw Shelled Hemp Seeds
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 356Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 195mgCarbohydrates: 20gFiber: 5gSugar: 3gProtein: 7g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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