Looking for a fresh, easy, and crowd-pleasing dish to bring to your next summer picnic or potluck? This pasta salad with sun-dried tomatoes is packed with bright flavors and fresh ingredients like basil, spinach, and cherry tomatoes. Bonus: its vegan, gluten-free, and nut-free — and the leftovers make a delicious, packable lunch.
A Fresh Take on Pasta Salad
What’s a summer gathering without pasta salad? Not the heavy, mayo-laden kind, this version is light and filled with warm-weather favorites like sun-dried tomatoes, basil, and garlic. Whether you're headed to a picnic or potluck, this is the kind of dish that everyone loves.
This pasta salad with sun-dried tomatoes has become my go-to. It comes together in under 30 minutes, travels well, and holds up beautifully at room temperature — no mayo or cheese to worry about. Plus, it fits a variety of dietary needs without sacrificing flavor.
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.)
- Spinach – A handful of baby spinach adds color, texture, and a touch of greenery.
- Pasta – I love using rotini because its ridges hold onto the dressing well. Penne or fusilli also work great. My personal favorite is chickpea pasta for its protein, fiber, and excellent texture — but feel free to use any pasta you love.
- Sun-Dried Tomatoes – Go for the kind packed in olive oil for the best flavor and texture. If you only have dry-packed ones, just rehydrate them in warm water before using.
- Cherry Tomatoes – Sweet and juicy, cherry tomatoes are in peak season during summer and add bursts of flavor to every bite.
- Olives – Salty Kalamata olives are a perfect pairing with tomatoes. Skip the canned ones.
- Fresh Basil – Nothing beats the flavor of fresh basil.
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.)
- Cook the Pasta:
Boil your pasta just until tender. Once it’s done, rinse it under cold to stop the cooking and drain well. - Make the Dressing:
While the pasta cooks, blend together the sun-dried tomatoes, olives, garlic, olive oil, red wine vinegar, and herbs. - Assemble the Salad:
Toss the cooled and drained pasta with the dressing until evenly coated. Then fold in the cherry tomatoes, extra olives, chopped basil, and spinach.
That’s it! Serve it right away or chill it in the fridge. Leftovers keep well for a few days and make a great next-day lunch.
Variations
One of the best things about pasta salad is how customizable it is. Here are a few easy ways to change things up:
- Add Protein: Toss in chickpeas to make it more filling.
- Change the Greens: No spinach? Try arugula for a peppery kick or kale.
- Mix Up the Vegetables: Add roasted red peppers, or artichoke hearts.
- Make it Spicy: Add a pinch of red pepper flakes for a bit of a kick if you like a little heat.
This sun-dried tomato pasta salad is a summer staple — easy to make, endlessly adaptable, and always a hit. 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.
-
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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