The Ultimate Sun-Dried Tomato Pasta Salad: Your Perfect Summer Side Dish & Meal Prep Recipe

Satisfy your cravings with this incredibly flavorful and easy Sun-Dried Tomato Pasta Salad! This vibrant and refreshing dish is a true celebration of summer, combining perfectly cooked al dente pasta with the intense tang of sun-dried tomatoes, an array of crisp, fresh vegetables, and a zesty, herb-infused dressing. It’s a symphony of tastes and textures that will delight your palate.

Whether you’re planning a lively picnic, a casual backyard barbecue, or simply looking for a quick and satisfying lunch to brighten your week, this classic pasta salad is an absolute winner. It’s not just a dish; it’s a promise of deliciousness that effortlessly brings a burst of flavor to any table. Plus, its appeal only grows the longer it chills, making it an ideal make-ahead option.

About This Sun-Dried Tomato Pasta Salad

As soon as the warm summer weather arrives, my grill is fired up, and an undeniable craving for a refreshing pasta salad follows. While there’s a world of pasta salads out there—from zesty Lemon Pasta Salad to exotic Thai Noodle Salad and classic Caesar variations—the true magic for me lies in the dressing.

What sets this particular Sun-Dried Tomato Pasta Salad apart is its incredibly rich and deeply flavored dressing. Instead of using plain extra virgin olive oil, I unlock a secret weapon: the aromatic oil from the jar of sun-dried tomatoes. This infused oil carries all the concentrated flavors of those succulent tomatoes, mingled with garlic and herbs, creating an unparalleled depth that a regular olive oil simply cannot replicate.

When this exquisite oil is combined with bright balsamic vinegar, a hint of spicy Dijon mustard, fresh minced garlic, and a medley of fresh herbs, the result is a dressing that is utterly unforgettable. It’s a harmonious blend that elevates every single ingredient in the salad.

This recipe is not just a delicious addition to your next backyard BBQ; it’s also a surprisingly healthy option for your summer gatherings. Beyond parties, it has become my absolute favorite dish for weekly meal prepping. The beauty of this pasta salad is that its flavors meld and deepen over time. The longer it rests in the refrigerator, the tastier it becomes, making it a hearty and fresh lunch you’ll genuinely look forward to enjoying throughout the week.

For those looking to boost their protein intake, feel free to add shredded rotisserie chicken, grilled shrimp, or even some savory steak bites. This easy customization makes it even more versatile and filling.

What is Pasta Salad?

Pasta salad is a versatile, chilled dish built upon a foundation of al dente pasta. It typically incorporates an assortment of chopped ingredients, which can range from vibrant vegetables, various cheeses, and savory meats, all brought together by a flavorful dressing. Unlike hot pasta dishes, pasta salad is traditionally served cold or at room temperature, making it a perfect companion for warm weather and outdoor dining.

The “salad” in its name refers to the dressing, often a vinaigrette, that coats the ingredients and infuses the entire dish with a refreshing, tangy, or creamy essence. Its adaptability means it can serve as a light and satisfying main course, a hearty side dish, or an excellent potluck contribution. The beauty of pasta salad lies in its ability to be prepared in advance, allowing the flavors to meld and deepen, resulting in an even more delicious experience.

Key Ingredients for the Best Flavor

Crafting a truly outstanding Sun-Dried Tomato Pasta Salad starts with selecting the right ingredients. Here’s a closer look at what makes this recipe sing:

• Pasta: The foundation of any great pasta salad. I highly recommend using a short pasta shape like penne (as seen in the images), rigatoni, or bow ties (farfalle). These shapes are excellent for catching the dressing and other small ingredients. The key is to cook the pasta strictly al dente – firm to the bite. Overcooked pasta will become mushy and compromise the overall texture of the chilled salad.
• Fresh Tomatoes: Sweet and juicy cherry or grape tomatoes are perfect for adding bursts of freshness and a delicate sweetness that contrasts beautifully with the intense sun-dried variety. Halving them allows their juices to mingle with the dressing.
• Sun-Dried Tomatoes: These are the star! Opt for sun-dried tomatoes packed in oil. The oil itself is a flavor powerhouse, infused with the essence of tomatoes, garlic, and herbs. This is crucial for our dressing. If you only have dry-packed sun-dried tomatoes, don’t worry – check the FAQs below for instructions on how to rehydrate them before use.
• Onion: Finely diced red onion provides a sharp, pungent kick and a beautiful pop of color. Its crisp texture and slightly spicy flavor cut through the richness of the other ingredients, adding a vital layer of complexity.
• Cheese: This recipe calls for two delightful cheeses. Freshly grated Parmesan cheese brings a salty, umami depth. Pair this with small mozzarella balls, often labeled as ciliegine. These soft, mild, and creamy cheese pearls add a wonderful textural element and a subtle milky flavor. If you can’t find small mozzarella balls, simply dice a larger fresh mozzarella ball into 1-inch chunks. For an extra layer of flavor, look for mozzarella balls marinated in herbs, or consider using crumbled feta cheese for a tangier profile.
• Fresh Herbs: A generous amount of fresh basil, Italian flat-leaf parsley, and oregano are essential. Fresh herbs elevate the salad with their bright, aromatic notes. The classic combination of tomato and basil is undeniably delicious and forms the heart of this Italian-inspired dish.
• Oil (for dressing): My secret ingredient! I insist on using the oil drained from the jar of sun-dried tomatoes. This infused oil carries an incredible depth of flavor – a concentrated essence of those rich tomatoes, often with hints of garlic and other herbs. It truly takes the dressing to another level. If you don’t have enough oil from the jar to reach the full 2/3 cup, simply top it off with good quality extra virgin olive oil.
• Vinegar: Balsamic vinegar provides a sweet and tangy acidity to the dressing, balancing the richness of the oil and tomatoes. Its complex flavor is a perfect match for the other ingredients.
• Garlic: A must for almost any savory dish! Freshly minced garlic adds an indispensable aromatic punch. To save time and avoid sticky hands, I always keep a jar of minced garlic in my fridge – it’s a convenient shortcut I highly recommend.
• Mustard: Dijon mustard acts as an emulsifier and adds a subtle tang and a slight peppery note to the dressing, helping all the flavors bind together beautifully.
• Spices: A simple yet effective blend of red pepper flakes, salt, and black pepper enhances all the other flavors. The red pepper flakes offer a hint of warmth without making the salad overly spicy.

Essential Kitchen Tools

Having the right tools can make all the difference in preparing this recipe efficiently and enjoyably. For this Sun-Dried Tomato Pasta Salad, here are a few must-haves:

• High-Quality Chef’s Knife and Cutting Board: Precision in chopping vegetables and herbs is key for an aesthetically pleasing and evenly textured salad. A sharp knife and sturdy board make this task effortless.
• Mixing Bowls: You’ll need at least two – a large one for tossing the pasta and salad ingredients, and a smaller one for whisking the dressing. Having a set of various sizes is always handy in the kitchen.
• Whisk: Essential for thoroughly combining the dressing ingredients until smooth and emulsified, ensuring every component is perfectly blended.
• Large Serving Bowl: A beautiful serving bowl not only presents your pasta salad appealingly but also allows for easy tossing and serving. Consider a 13-inch option for generous gatherings.

How to Make Sun-Dried Tomato Pasta Salad

Creating this delicious sun-dried tomato pasta salad is straightforward. Follow these simple steps for a perfect outcome:

Step 1: Cook and Cool the Pasta

Begin by bringing a large pot of generously salted water to a rolling boil. Add your chosen short pasta (like penne, rigatoni, or farfalle) and cook it according to the package instructions until it is perfectly al dente. This means it should be firm to the bite, not soft or mushy. Overcooked pasta will absorb too much dressing and become soggy when chilled.

Once cooked, immediately drain the pasta. The next crucial step is to rinse it thoroughly with cold water. This rapidly cools the pasta, preventing it from continuing to cook (which would lead to mushiness) and washing away excess starch, which can make the salad gummy. Alternatively, you can spread the drained pasta on a baking sheet to cool at room temperature for about 15 to 20 minutes. Ensuring the pasta is completely cool before adding other ingredients is vital, as any residual heat could melt the mozzarella cheese and alter the salad’s texture.

Step 2: Prepare the Zesty Dressing

While the pasta cools, prepare your incredible dressing. In a small bowl, combine the oil drained from your sun-dried tomatoes (or extra virgin olive oil if you don’t have enough from the jar), balsamic vinegar, minced garlic, Dijon mustard, dried oregano, dried basil, a pinch of red pepper flakes, freshly ground black pepper, and kosher salt. Whisk all these ingredients vigorously until they are well combined and slightly emulsified. The sun-dried tomato oil is key here, infusing the dressing with a deep, savory, and herbaceous flavor that truly makes this pasta salad shine.

Step 3: Combine, Chill, and Serve

In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, chopped sun-dried tomatoes, diced red onion, freshly grated Parmesan cheese, small mozzarella balls, and fresh chopped basil and parsley. Toss everything gently to ensure an even distribution of ingredients.

Now, pour about three-quarters of your prepared dressing over the pasta mixture, making sure to reserve the remaining one-quarter. Toss thoroughly until all the ingredients are evenly coated. This initial dressing helps infuse flavor, while reserving some ensures the salad remains vibrant and fresh upon serving.

Cover the bowl and chill the pasta salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Just before serving, give the salad another good toss and mix in the remaining reserved dressing. This will revive the salad’s texture and ensure it looks and tastes its absolute best. Taste and adjust seasoning with additional salt and pepper if desired.

Tips for a Perfect Pasta Salad

To ensure your Sun-Dried Tomato Pasta Salad is nothing short of perfection every time, keep these essential tips in mind:

• Don’t Overcook the Pasta: This cannot be stressed enough. Al dente pasta provides the ideal texture and holds up best in a cold salad. Mushy pasta will absorb too much liquid, becoming unappetizingly soft and slimy. Follow package directions closely, and err on the side of slightly undercooked rather than overcooked.
• Leverage the Sun-Dried Tomato Oil: The oil from the sun-dried tomato jar is your secret weapon for an exceptionally flavorful dressing. It’s already infused with concentrated tomato essence, herbs, and garlic, adding a depth that plain olive oil simply can’t match. Don’t discard it!
• Master the Art of Chilling: While 30 minutes is the minimum, this pasta salad truly shines after several hours or even overnight in the refrigerator. The extended chilling time allows all the individual flavors to marry and deepen, resulting in a much more complex and satisfying taste.
• Revive Just Before Serving: This is a crucial step, especially if the salad has been chilling for a while. The pasta will naturally absorb some of the dressing. By reserving a portion of the dressing and tossing it in just before serving, you’ll refresh the salad’s moisture, flavor, and vibrant appearance, ensuring it looks and tastes freshly made. If you’ve run out of reserved dressing for meal prep portions, a drizzle of fresh extra virgin olive oil can work wonders.
• Customize with Fresh Veggies: Feel free to add other crisp, complementary vegetables like diced bell peppers (red, yellow, or orange for color), thinly sliced cucumbers, or blanched asparagus pieces. Just make sure they’re cut into bite-sized pieces and won’t make the salad watery.
• Season to Taste: Always taste your salad after combining and chilling. Different brands of sun-dried tomatoes, cheeses, and even balsamic vinegars can vary in saltiness and acidity. Adjust salt, pepper, or a splash more vinegar as needed to achieve your perfect balance.

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

Frequently Asked Questions

Can I substitute fresh tomatoes for sun-dried tomatoes in a recipe?

While you can certainly increase the amount of fresh tomatoes (like cherry or grape tomatoes) in this recipe if you don’t have sun-dried tomatoes, it’s important to understand that the flavor profile will change significantly. Sun-dried tomatoes offer a concentrated, intensely sweet, and savory umami flavor that fresh tomatoes cannot fully replicate. Fresh tomatoes, while delicious, provide a lighter, juicier, and more acidic taste. If you do substitute, consider using a variety of fresh tomatoes (e.g., mixing cherry tomatoes with diced Roma or on-the-vine tomatoes) to add complexity, but be aware that the overall depth of flavor will be different from the original sun-dried version.

Can you make pasta salad the night before?

Absolutely, and in fact, this Sun-Dried Tomato Pasta Salad often tastes even better the next day! Making it ahead allows all the delicious flavors from the dressing, herbs, and sun-dried tomatoes to fully meld and deepen into the pasta and other ingredients. This makes it a fantastic, stress-free side dish for parties and an excellent option for meal prep throughout the week. It remains fresh and flavorful in the refrigerator for up to 5 days. For another easy make-ahead option, consider a refreshing tropical Mango Chicken Salad.

Should I soak sun-dried tomatoes before use?

It depends on the type of sun-dried tomatoes you have. If you are using oil-packed sun-dried tomatoes, which are the type recommended for this recipe, there is no need to rehydrate them. They are already soft and pliable, ready to be chopped and added directly to your salad. The oil they are packed in is also a valuable ingredient for our dressing!

However, if you are using dry-packed sun-dried tomatoes, you will need to rehydrate them before use. The easiest way to do this is by soaking them in oil. Place the dry tomatoes in a bowl and cover them completely with good quality extra virgin olive oil. Let them soak for at least 24 hours in the refrigerator. After soaking, they will be plump and tender, ready for use. You can then also use this newly infused oil as part of your salad dressing for an extra flavor boost.

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

What to Serve with Sun-Dried Tomato Pasta Salad

This Sun-Dried Tomato Pasta Salad is incredibly versatile, making it a perfect accompaniment to a wide range of dishes. More often than not, I prepare this as a standalone meal prep lunch for myself, knowing its flavors will only improve with time in the fridge. The reserved dressing becomes essential here, allowing you to easily refresh each portion before eating.

However, when serving it as a side dish, it pairs wonderfully with nearly any summer main course, especially grilled favorites. The bright, tangy, and savory notes of the pasta salad complement smoky, rich, or spicy grilled meats beautifully. Here are some of my top recommendations for pairing:

• Classic Pulled Pork Burger: The juicy, slow-cooked pork nestled in a brioche bun finds a perfect counterpoint in the fresh, zesty pasta salad, offering a delightful balance of rich and light flavors.
• BBQ Apple Cider Ribs: The tender, fall-off-the-bone goodness of these ribs, infused with sweet and tangy BBQ apple cider glaze, is wonderfully balanced by the refreshing tang of the pasta salad. It cuts through the richness, cleansing the palate.
• Spicy Grilled BBQ Chicken Sandwich: If you love a bit of heat, this sandwich is a fantastic choice. The cooling and zesty pasta salad offers a welcome contrast to the spicy chicken, creating a well-rounded meal.
• Chili Coffee Rubbed Steak: Elevate your classic grilled steak with a unique chili coffee rub. The robust, smoky, and slightly bitter notes of the steak are surprisingly enhanced by the vibrant and fresh flavors of the sun-dried tomato pasta salad, adding a burst of brightness to each bite.

Looking to round out your meal with an easy summery dessert? These options are sure to please:

• Chocolate Strawberry Cake: A moist and fluffy chocolate cake adorned with fresh strawberry buttercream frosting is the quintessential summer dessert, offering indulgence with a hint of seasonal fruit.
• Apple and Blackberry Crumble: Simple yet incredibly comforting, this flavorful crumble can be made with fresh or frozen berries, delivering a warm, fruity sweetness that’s hard to resist.
• Peach Blueberry Galette: Easier to prepare than a traditional pie but every bit as delicious (some might say even better!), this rustic tart showcases the best of summer’s peaches and blueberries.

How to Store Your Pasta Salad

Proper storage is key to enjoying your Sun-Dried Tomato Pasta Salad for days. Store the salad in an airtight container in the refrigerator for up to 5 days. Remember the critical step of reserving a portion of the dressing as instructed in the recipe. This reserved dressing is your secret weapon for refreshing the salad.

Whenever you’re ready to serve a portion, give the container a good stir and then drizzle in some of the reserved dressing to revive its moisture and flavor. If you’re preparing this as a meal prep lunch for individual servings throughout the week, add about 2 teaspoons of dressing to each portion just before eating. If you happen to run out of reserved dressing, a small amount of good quality extra virgin olive oil can also be used to revitalize the salad.

Finally, if you try this fantastic Sun-Dried Tomato Pasta Salad recipe, please make sure to give it a star rating on the recipe card below and/or leave a comment! I absolutely love hearing about your cooking experiences and always make time to respond to every single comment. Feel free to ask any questions you might have!

And don’t forget to tag me on Instagram, Facebook, or Pinterest if you share your creation! Seeing these recipes come to life in your homes is truly my favorite part of this work, and it means the world to me.

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Sun-Dried Tomato Pasta Salad Recipe

Full of vibrant flavors and delightful textures, this bright pasta salad is the perfect side dish or a satisfying main course for any summer occasion!

Prep Time:

10 mins

Cook Time:

8 mins

Additional Time:

30 mins

Total Time:

48 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 (rigatoni, rotini, bow tie, etc.)
• 10 oz cherry tomatoes, halved
• 1 (8.5 oz) jar of sun-dried tomatoes (oil-packed)
• 1/2 small to medium red onion, diced
• 1/2 cup freshly grated Parmesan cheese
• 8 oz small mozzarella balls (ciliegine, or a whole ball cut 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 (top off with extra virgin olive oil if needed)
• 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

1. Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions. Once cooked, drain and rinse thoroughly with cold water to cool it down quickly. Alternatively, spread it out on a baking sheet and let it cool completely at room temperature for 15-20 minutes.
2. In a large bowl, combine the cooled pasta with the fresh cherry tomatoes, chopped sun-dried tomatoes, diced red onion, grated Parmesan, mozzarella balls, fresh basil, and parsley. Stir gently to combine all ingredients well.
3. In a small separate bowl, whisk together all the ingredients for the dressing until thoroughly combined. Reserve 1/4 of the dressing for later. Pour the remaining 3/4 of the dressing over the pasta mixture, stirring to ensure everything is evenly coated.
4. Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld. When you’re ready to serve, toss the salad with the reserved dressing. Taste and season with additional salt and pepper if desired.

Video

Notes

This salad 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 before serving. If you run out of the dressing (especially when eating individual portions throughout the week), a small amount of extra virgin olive oil can be used to revive the salad as needed.

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

Cuisine: Summer

Category: Side Dish, Salad