Looking for a tasty and easy addition to your summer picnic or potluck? This sun-dried tomato pasta salad is packed with fresh ingredients like basil, spinach, and cherry tomatoes. Enjoy the leftovers as a delicious, packable lunch option!
What’s a summer picnic or potluck without a pasta salad? Not the goopy mayo-laden kind but a fresh flavorful one filled with warm weather favorites like tomatoes, basil and garlic. Whether your get-together is indoors or out, a pasta salad is always a welcome addition to the menu.
This sundried tomato pasta salad is the one I’ve been making the most lately. It comes together in less than 30 minutes, is made with lots of fresh ingredients and holds up well at room temperature since there’s no mayo or cheese involved. It’s a summery side that everyone can enjoy since its also gluten-free, vegan and nut-free.
Ingredient Notes:
(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 –I like to use rotini pasta because it does a great job of holding the dressing but penne or anything with ridges will work as well. As for the kind of pasta, my favorite is chickpea pasta for its high protein and fiber content. I also find its flavor and texture superior to many of the gluten-free pastas out there. Of course if you have a favorite pasta feel free to use it here instead.
- Sundried Tomatoes – I like the kind packed in oil for this salad since they are tender straight from the jar and blend up well for the dressing. Choose one that’s packed in olive oil for the best flavor. If all you have are dry packed sundried tomatoes make sure to rehydrate them in a bit of warm water before starting.
- Cherry Tomatoes – This time of year cherry tomatoes are super sweet and at their best. Their small size make them perfect for pasta salad.
- Olives – Salty olives are a natural complement to tomatoes, but skip the canned olives and go for flavorful Kalamata olives instead.
- Basil – Fresh is best but dried will do in a pinch.
- Spinach – A handful of spinach adds freshness and lightens up the salad.
How to Make a Sundried Tomato Pasta Salad:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You start by cooking your pasta. (Make sure not to overcook your pasta, you want it tender but not falling apart.)
- While that’s going you quickly whizz together your dressing which consists of the sundried tomatoes, a few olives, oil, garlic, herbs and a splash of red wine vinegar for tang. The result is a dressing packed with concentrated tomato flavor.
- Once your pasta is done you’ll run it under cold water or dunk in an ice bath to cool it down, then drain it well and toss it with your dressing.
- The last part is simply folding in your sliced cherry tomatoes, olives, basil and spinach before serving.
If you happen to have any, leftovers keep well in the fridge and make a great packable lunch the next day. Enjoy!
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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