Irresistibly Zesty Sun-Dried Tomato Pasta Salad: Your Perfect Summer Recipe

Satisfy your summer cravings with this quick and easy Sun-Dried Tomato Pasta Salad recipe! This vibrant and refreshing dish combines al dente pasta, intensely flavored sun-dried tomatoes, crisp fresh vegetables, and a zesty homemade dressing, creating a symphony of tastes and textures that will delight your palate. Perfect for sun-drenched picnics, lively backyard barbecues, or a quick, flavorful lunch, this classic cold pasta salad is a surefire way to bring a burst of fresh, Mediterranean-inspired flavor to your table with minimal effort. Its bright colors and robust taste make it an instant crowd-pleaser and a staple for any warm-weather gathering.

About This Sun-Dried Tomato Pasta Salad

There’s nothing quite like the arrival of summer to ignite a craving for light, refreshing, yet deeply flavorful dishes. And for me, when the grilling season is in full swing, an incredible pasta salad is always on my mind. This sun-dried tomato pasta salad stands out from the crowd, not just as a fantastic side dish, but as a robust and satisfying main course too. It’s perfect for those warm evenings when you want something substantial but don’t want to turn on the oven.

While the world offers a plethora of pasta salad variations – from bright lemon pasta salads to exotic Thai noodle salads and classic Caesar options – the element that elevates any pasta salad from merely good to truly exceptional is, without a doubt, the dressing. This particular recipe features a dressing that boasts an incredible depth of flavor, primarily because it leverages a secret ingredient: the aromatic oil from the jar of sun-dried tomatoes. This ingenious trick infuses the entire dressing with the rich, concentrated essence of the tomatoes, garlic, and herbs in which they were packed. It’s a game-changer that sets this recipe apart.

When this flavor-packed oil is combined with fresh, vibrant herbs like basil and parsley, a splash of tangy balsamic vinegar, a touch of spicy Dijon mustard, and a hint of fresh garlic, the result is a dressing that is unbelievably memorable and utterly addictive! It clings perfectly to every piece of pasta and vegetable, ensuring a burst of flavor in every bite.

This is truly a healthy and wholesome summer pasta salad, making it an ideal candidate for your next backyard BBQ, family picnic, or potluck. However, its virtues extend beyond party settings; it has become my absolute favorite dish to meal prep on a Sunday for a week of delicious and effortless lunches. The magic of this dish is that its flavors only intensify and meld beautifully the longer it sits in the refrigerator. Each day, you’ll find yourself looking forward to a hearty, fresh, and irresistibly tasty lunch. It’s a convenient way to ensure you have a nutritious and satisfying meal ready to go, saving you time and effort during busy weekdays.

For those looking to add even more substance or protein, this sun-dried tomato pasta salad is incredibly versatile. Consider mixing in some shredded rotisserie chicken for an easy protein boost, or perhaps some flavorful steak bites for a heartier meal. Grilled shrimp or chickpeas also make excellent additions, allowing you to tailor this healthy pasta salad to your dietary preferences and ensure it’s a complete and balanced dish.

What is Pasta Salad?

Pasta salad, a beloved staple at potlucks, picnics, and summer gatherings, is fundamentally a cold dish that features a base of pasta, typically cooked al dente, combined with an array of chopped ingredients. These ingredients can vary widely, often including a vibrant mix of fresh or roasted vegetables, various cheeses, cured meats, and sometimes even beans or nuts. The entire medley is then generously coated with a flavorful dressing and served chilled, making it a refreshing option, especially during warmer months.

The “salad” designation primarily comes from the type of dressing used, which is typically vinaigrette-based rather than a creamy mayonnaise-based sauce, although creamy variations certainly exist. This versatile dish can effortlessly transition from a delightful side dish, complementing grilled meats or sandwiches, to a satisfying main course, especially when bulked up with protein. Its appeal lies in its make-ahead convenience, its adaptability to various tastes and dietary needs, and the delightful textural contrast it offers with tender pasta and crisp vegetables. It’s a culinary canvas for seasonal ingredients and creative flavor combinations.

Ingredients for Sun-Dried Tomato Pasta Salad

Crafting the perfect sun-dried tomato pasta salad begins with selecting the right ingredients. Each component plays a vital role in achieving that balance of flavor and texture that makes this dish so appealing.

• Pasta: The foundation of any great pasta salad is the pasta itself. I prefer using a short pasta shape that can easily capture the dressing and other ingredients. Penne, as seen in the photos, is an excellent choice due to its ridged surface and tubular shape. Other great options include rigatoni, rotini (corkscrew pasta), or bow tie pasta (farfalle). The key is to choose a shape that is similar in size and holds up well when cooked al dente.
• Tomatoes: For a burst of freshness and juicy sweetness, cherry or grape tomatoes are ideal. Their small size means minimal chopping and they contribute a lovely pop of color and natural acidity to the salad. Halving them helps release their juices and integrate them better into the dish.
• Sun-Dried Tomatoes: These are the star of the show and bring an intense, concentrated tomato flavor that fresh tomatoes simply cannot replicate. Be sure to pick up sun-dried tomatoes that are packed in oil, not dry-packed. The oil not only keeps them tender and flavorful but, as you’ll discover, it becomes a crucial ingredient for our dressing. If you only have dry-packed, don’t worry – refer to the FAQs below for instructions on how to reconstitute them.
• Onion: A finely diced red onion adds a sharp, pungent bite and a beautiful purple hue, cutting through the richness of the other ingredients. Its crisp texture is also a welcome contrast.
• Cheese: For a delightful creamy and salty counterpoint, this recipe calls for two types of cheese. First, freshly grated Parmesan cheese provides a sharp, umami depth. Always opt for fresh Parmesan over pre-grated varieties for superior flavor and texture. Second, small mozzarella balls, often labeled as ciliegine, add a soft, milky texture. If you can’t find ciliegine, a larger ball of fresh mozzarella can be easily cut into 1-inch chunks. For an extra layer of flavor, consider using small mozzarella balls marinated in herbs. Alternatively, for a different tangy profile, crumbled feta cheese makes a wonderful substitute for the fresh mozzarella.
• Herbs: Fresh herbs are non-negotiable for this recipe, infusing it with bright, aromatic notes. Fresh basil brings its sweet, peppery essence, which is a classic pairing with tomatoes. Fresh Italian flat-leaf parsley adds a clean, herbaceous freshness, while a touch of dried oregano in the dressing ties all the Mediterranean flavors together. You can never go wrong with a tomato and basil combination!
• Oil: This is where the magic happens for the dressing! I highly recommend using the oil drained from the jar of sun-dried tomatoes. This oil is already infused with the rich, savory flavors of the tomatoes, garlic, and herbs, adding an unparalleled depth to the dressing. If you don’t have enough to reach the full 2/3 cup, simply top it off with good quality extra virgin olive oil. If you prefer not to use the sun-dried tomato oil, extra virgin olive oil can be used for the entire amount.
• Vinegar: Balsamic vinegar is the chosen acid for the dressing, offering a sweet and tangy complexity that complements the sun-dried tomatoes beautifully.
• Garlic: A must for almost every savory dish! Freshly minced garlic provides a pungent, aromatic kick. For convenience, I always keep a jar of minced garlic in my fridge. It’s a fantastic shortcut that saves time and keeps your hands free of garlic odor, making meal prep even easier.
• Mustard: Dijon mustard acts as an emulsifier in the dressing, helping to bind the oil and vinegar together, and also adds a subtle tangy, sharp note that rounds out the flavors.
• Spices: A simple combination of red pepper flakes adds a gentle warmth (feel free to adjust to your spice preference), while salt and freshly ground black pepper are essential for seasoning and enhancing all the other ingredients.

This Recipe’s Must-Haves

While this sun-dried tomato pasta salad is a straightforward recipe, having the right tools can make the preparation even smoother and more enjoyable. For finely dicing the red onion and slicing the tomatoes, a good quality chef’s knife and a sturdy cutting board are essential for efficiency and safety. These foundational kitchen tools ensure precision in your cuts, which contributes to the overall texture and presentation of the salad.

For combining all your delicious ingredients and preparing the vibrant dressing, a reliable set of mixing bowls will be invaluable. I typically use the largest bowl from my set for tossing the pasta and vegetables, and a smaller bowl for whisking together the dressing ingredients. A whisk is, of course, a critical component for achieving a perfectly emulsified and smooth dressing. Finally, for beautifully presenting and serving your pasta salad, especially at gatherings, a large serving bowl – perhaps a 13-inch option like the one suggested – is ideal to showcase this colorful dish. A smaller matching bowl can also be handy for other sides.

Here’s How to Make Sun-Dried Tomato Pasta Salad

Making this sun-dried tomato pasta salad is incredibly straightforward, involving just three main steps. Follow these instructions for a perfectly balanced and flavorful dish:

1. Cook Pasta

Begin by bringing a large pot of generously salted water to a rolling boil. It’s crucial to season the water well, as this is your first opportunity to infuse flavor into the pasta itself. Add your chosen short pasta (like penne, rigatoni, or bow ties) and cook it to al dente, precisely according to the package directions. Al dente pasta will be firm to the bite, not mushy, which is essential for pasta salad as it will absorb dressing without becoming soggy. Once cooked, immediately drain the pasta and rinse it thoroughly with cold water. Rinsing serves two important purposes: it halts the cooking process, preventing the pasta from becoming overcooked, and it quickly cools the pasta, which is vital to prevent the mozzarella cheese from melting when combined later. If you’re not in a rush, you can also spread the pasta on a baking sheet to cool completely for about 15 to 20 minutes at room temperature.

2. Make Dressing

While the pasta cools, prepare your incredibly flavorful dressing. In a small bowl, combine the oil from the sun-dried tomatoes jar (or extra-virgin olive oil if needed), balsamic vinegar, minced garlic, Dijon mustard, dried oregano, dried basil, red pepper flakes, freshly ground black pepper, and kosher salt. Using a whisk, vigorously combine all these ingredients until they are well emulsified and the dressing is smooth. The Dijon mustard helps bind the oil and vinegar, creating a harmonious blend of sweet, tangy, and savory notes.

3. Combine and Let Sit

Once the pasta is completely cooled, transfer it to a large mixing bowl. Add the halved cherry tomatoes, chopped sun-dried tomatoes, diced red onion, grated Parmesan cheese, small mozzarella balls, fresh basil, and fresh parsley. Gently toss all these vibrant ingredients together until evenly distributed. Now, pour about three-quarters of the prepared dressing over the pasta mixture, making sure to reserve the remaining one-quarter for later. Stir everything thoroughly, ensuring every component is lightly coated with the luscious dressing. Cover the bowl and chill the pasta salad in the refrigerator for a minimum of 30 minutes. This crucial resting period allows the flavors to meld and deepen. Just before serving, give the salad another good toss and mix in the reserved dressing. This final step “revives” the salad, adding fresh moisture and flavor that the pasta might have absorbed during chilling. Taste and adjust seasoning with additional salt and pepper if desired, and then serve this delightful sun-dried tomato pasta salad chilled.

Tips for Success with Your Sun-Dried Tomato Pasta Salad

Achieving a truly outstanding sun-dried tomato pasta salad is simple with a few key considerations in mind:

• Don’t Overcook the Pasta: This is arguably the most important tip. Always cook your pasta to a perfect al dente. If the pasta is overcooked, it will become soft, mushy, and potentially slimy when mixed with other ingredients and chilled, leading to an unappetizing texture. Al dente pasta retains a slight chewiness, which is ideal for absorbing the dressing without falling apart.
• Utilize the Oil from the Jar: As highlighted, the oil in which your sun-dried tomatoes are packed is a flavor treasure trove. Don’t discard it! Using this infused oil in your dressing imparts an incredible depth and a nuanced Mediterranean flavor that plain olive oil simply can’t match. It’s a simple hack that significantly enhances the overall taste profile.
• Perfect for Meal Prep: This easy pasta salad shines as a make-ahead lunch option. Its flavors develop and deepen beautifully as it sits, making it even more delicious on the second or third day. Prepare a large batch on Sunday, and you’ll have flavorful, satisfying lunches throughout the week. If the salad seems a bit dry after a day or two, you can always add a small amount of extra virgin olive oil to revive it, or use a splash of the reserved dressing.
• Revive Just Before Serving: Pasta tends to absorb dressing over time, which can leave your salad looking a little dry. The trick to a vibrant, fresh-ttasting pasta salad is to reserve a portion of the dressing and toss it in just before serving. This ensures every bite is as zesty and flavorful as possible, giving the salad a fresh appearance and texture.
• Chill Thoroughly: For the best flavor and texture, ensure the pasta salad is thoroughly chilled before serving. A minimum of 30 minutes in the refrigerator allows the ingredients to cool down completely and the flavors to fully meld. An hour or two (or even overnight) is even better, especially for the dressing’s flavors to infuse the pasta and vegetables.

More tasty summer pasta recipes: Summer Lemon Pasta Salad | Lemon Ricotta Pasta | Farmer’s Market Pasta | Roasted Lemon Garlic Shrimp Pasta

Can I Substitute Fresh Tomatoes for Sun-Dried Tomatoes in a Recipe?

While fresh tomatoes and sun-dried tomatoes are both delicious, they offer very different flavor profiles and textures. Sun-dried tomatoes have a concentrated, intensely savory, and slightly sweet flavor due to the drying process, which removes most of their water content and amplifies their natural sugars and umami. Fresh tomatoes, on the other hand, provide a brighter, juicier, and more acidic taste, along with a crisp texture.

If you absolutely don’t have sun-dried tomatoes or can’t source them, you could increase the amount of fresh tomatoes in this recipe. Since the recipe already calls for cherry tomatoes, you might consider adding another type of fresh tomato, such as chopped Roma tomatoes, hot house tomatoes, or even larger vine-ripened tomatoes cut into bite-sized pieces. This would give the pasta salad a good variety of fresh tomato flavor and texture. However, be aware that the overall taste of the salad will be different; it will be lighter and fresher, but it will lack the deep, rich, and tangy punch that sun-dried tomatoes provide. If you’re looking for a similar umami depth, you might consider adding a tiny pinch of tomato paste (dissolved in a bit of warm water) to your dressing as a workaround, though it still won’t fully replicate the unique essence of sun-dried tomatoes.

Can You Make Pasta Salad the Night Before?

Absolutely, making this sun-dried tomato pasta salad the night before is not only possible but highly recommended! In fact, much like many excellent cold salads and marinated dishes, this pasta salad tastes even better on the second day. The overnight rest in the refrigerator allows all the individual flavors from the dressing, sun-dried tomatoes, fresh herbs, and vegetables to fully meld and deepen, creating a more cohesive and intensely flavored dish. The pasta also has time to fully absorb the delicious dressing, becoming wonderfully infused.

This “make-ahead” quality makes it a fantastic option for parties, picnics, or barbecues, as it reduces last-minute stress. Simply assemble it, chill overnight, and then give it a quick toss with the reserved dressing just before serving. It also stores exceptionally well, lasting up to 5 days in an airtight container in the refrigerator. This extended shelf life is precisely why it’s my go-to for meal prep lunches during the summer months – effortless, delicious, and convenient. If you are looking for another easy make-ahead salad that’s packed with flavor, be sure to check out this tropical mango chicken salad.

Should I Soak Sun-Dried Tomatoes Before Use?

The need to rehydrate or soak sun-dried tomatoes depends entirely on how they are packaged. For this particular recipe, I specifically use sun-dried tomatoes that are sold in a jar and marinated in oil. These tomatoes are already tender and ready to use, so there is absolutely no need to rehydrate them. In fact, using them straight from the jar saves time, and the flavorful oil they are packed in becomes a key ingredient for our dressing, adding an extra layer of richness and depth to the salad.

However, if you are using dry-packed sun-dried tomatoes (which are usually sold in bags), they will be quite firm and leathery and definitely need to be rehydrated before use. The easiest and most flavorful way to reconstitute them for this recipe is to soak them in oil. Place the dry-packed tomatoes in a bowl and cover them completely with good quality extra virgin olive oil. Let them sit at room temperature for at least 24 hours, or even longer if they are particularly hard. Once rehydrated, they will be plump and tender. You can then chop them and use them in the salad, and, just like with the jarred variety, the oil they soaked in will be wonderfully infused with tomato flavor, making it perfect for your salad dressing!

Need more inspiration for side dishes? Check out my side dish recipes page!

What to Serve With Sun-Dried Tomato Pasta Salad

The beauty of this sun-dried tomato pasta salad lies in its versatility. More often than not, I prepare a large batch to enjoy as a flavorful and satisfying meal prep lunch for myself throughout the week. The magic truly happens as the flavors deepen over time, making each portion even more delicious. When you follow the recipe’s instruction to reserve some dressing, you can easily refresh each individual serving, ensuring that every spoonful is as vibrant and zesty as the first.

However, if you’re looking to serve this delightful pasta salad as a side dish, it pairs wonderfully with almost any classic summer main course you can imagine! Its bright, Mediterranean-inspired flavors complement a wide range of grilled meats and barbecue favorites. Here are some of my top recommendations for pairing with this outstanding pasta salad:

• A classic pulled pork burger is a symphony of tender, smoky flavors nestled between a soft brioche bun, providing a hearty contrast to the fresh pasta salad.
• For a truly succulent main, these BBQ apple cider ribs are fall-off-the-bone juicy, incredibly meaty, and extra tender, making them an excellent partner for a lighter side.
• Heat things up with a spicy grilled BBQ chicken sandwich, where the char and spice of the chicken beautifully balance the cool, zesty notes of the salad.
• Enjoy a timeless grilled steak, but with an exciting and flavorful twist. This chili coffee rubbed steak offers a unique depth that stands up perfectly to the bright flavors of the pasta salad.

To round out your perfect summer meal, consider one of these easy and delicious summery desserts:

• A delightfully moist and fluffy chocolate strawberry cake is the ultimate celebratory dessert for any summer gathering, offering rich chocolate and sweet, fresh strawberries.
• Apple and blackberry crumble is a simple, comforting, and flavorful dessert that can be made with either fresh, seasonal berries or conveniently with frozen berries, topped with a buttery crumble.
• For something rustic yet elegant, a peach blueberry galette is surprisingly easier to make than a traditional pie, yet tastes just as good, if not a little better, with its free-form charm and juicy fruit filling.

How to Store Your Sun-Dried Tomato Pasta Salad

Proper storage is key to enjoying this delicious sun-dried tomato pasta salad for days to come. Store any leftovers in a tightly sealed, airtight container in the refrigerator. When stored correctly, the salad will maintain its freshness and flavor for up to 5 days, making it an excellent candidate for meal prepping throughout the week. Remember the crucial step of reserving a quarter of the dressing when you first prepare the salad. This reserved dressing is your secret weapon for refreshing the pasta salad just before each serving. As pasta tends to absorb liquids over time, adding a bit of fresh dressing ensures the salad remains vibrant, moist, and bursting with flavor. If you find yourself running low on the reserved dressing, or if you’re enjoying the salad in smaller portions throughout the week, a simple drizzle of good quality extra virgin olive oil can work wonders to revive its texture and taste, bringing it back to life with a fresh sheen and subtle richness.

Finally, if you make this sun-dried tomato pasta salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Your feedback is incredibly valuable and helps other home cooks discover and enjoy this delicious recipe.

Feel free to drop questions below too, if you have them – I’m always happy to help!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Sun-Dried Tomato Pasta Salad

Bursting with bright flavors and delightful textures, this sun-dried tomato pasta salad is a perfect side dish or a satisfying main course for any summer occasion.

Prep Time: 10 minutes mins

Cook Time: 8 minutes mins

Additional Time: 30 minutes mins

Total Time: 48 minutes mins

Servings: 11

4.9 from 71 votes

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Equipment

• Measuring Cups
• Wusthof Knife Set
• Utility Cutting Board
• French Wire Whisk
• Wooden Spoon & Scraper
• Mixing Bowls

Ingredients

Salad

• 16 oz short pasta such as rigatoni, rotini, or bow tie
• 10 oz cherry or grape tomatoes halved
• 1 8.5 oz jar of sun-dried tomatoes packed in oil, drained (reserve oil for dressing)
• 1/2 small to medium red onion finely diced
• 1/2 cup freshly grated Parmesan cheese
• 8 oz small mozzarella balls ciliegine or cut a larger ball into 1-inch pieces
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh Italian flat-leaf parsley

Dressing

• 2/3 cup oil drained from sun-dried tomatoes or extra virgin olive oil if needed to reach total amount
• 2 Tbsp balsamic vinegar
• 2 garlic cloves minced
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp ground black pepper
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes

Instructions

• Bring a large pot of generously salted water to a boil. Cook your chosen short pasta to al dente according to the package instructions. Once cooked, drain the pasta and immediately rinse it with cold water to halt the cooking process and cool it off quickly. Alternatively, you can let it sit at room temperature to cool completely for about 15 to 20 minutes.
• Add the cooled pasta to a large mixing bowl. Combine it with the halved fresh tomatoes, chopped sun-dried tomatoes, diced red onion, grated Parmesan cheese, small mozzarella balls, fresh basil, and fresh parsley. Stir gently to combine all the ingredients thoroughly.
• In a small separate bowl, whisk together all the ingredients for the dressing until well combined and emulsified. Set aside approximately 1/4 of the dressing. Pour the remaining 3/4 of the dressing over the pasta mixture, stirring well to ensure all components are evenly coated.
• Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes, or ideally for an hour or more, to allow the flavors to meld and deepen. When you’re ready to serve, give the salad another good toss and mix in the reserved dressing to refresh its texture and flavor. Taste and season with additional salt and pepper if desired. Serve chilled.

Video

Notes

This delightful pasta salad is perfect for making ahead! It will last for up to 5 days when stored in an airtight container in the refrigerator. Remember to use the reserved dressing to refresh the salad just before serving each portion; this will ensure it remains moist and flavorful. If you run out of the reserved dressing while enjoying the salad throughout the week, a small amount of extra virgin olive oil can be used to revive it as needed, adding a fresh sheen and richness.

Nutrition

Calories: 413kcal | Carbohydrates: 47g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 233mg | Potassium: 1020mg | Fiber: 5g | Sugar: 12g | Vitamin A: 545IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 3mg

Calories: 413kcal

Cuisine: Summer

Category: Side Dish, Salad