Bright, tangy, and utterly tossable — this Sun Dried Tomato Pasta Salad is the kind of dish that disappears fast at summer gatherings.
It comes together in about 30 minutes and works as a picnic staple, potluck hero, or weeknight side.
If you want a creamier take, try a dairy-free twist like this creamy vegan sun-dried tomato pasta for inspiration on texture swaps.
This recipe balances savory sun-dried richness with fresh basil and juicy cherry tomatoes for a crowd-pleasing finish.
Why You’ll Love This Sun Dried Tomato Pasta Salad
– Bright fresh basil and cherry tomatoes cut the oiliness of sun-dried tomatoes.
– Mozzarella pearls add a creamy pop without weighing down the salad.
– Short pasta holds dressing and keeps every bite saucy and satisfying.
– Easy to make ahead — flavors improve after a short chill.
– Versatile: doubles as a lunch, side, or main with added protein.
– No complicated equipment — stove, bowl, and whisk are all you need.
This salad marries chewy short pasta with soft mozzarella, salty umami from sun-dried tomatoes, and crunchy red onion. Texture is layered: al dente pasta, pillowy mozzarella, and juicy bursts from cherry tomatoes.
"Absolutely loved it — bold sun-dried tomato flavor, light dressing, and the kids couldn’t stop eating the mozzarella. Five stars!" — A satisfied reader
Key Ingredients for Sun Dried Tomato Pasta Salad
Sun-dried tomatoes in oil (with Italian herbs), drained — These are the flavor anchor. Buy high-quality sun-dried tomatoes packed in oil and herbs for immediate depth; if you only find dry-packed ones, rehydrate them in warm olive oil and a splash of vinegar to mimic the preserved flavor. Substituting dry-pack will yield a drier, less oily bite and a milder herbal note.
Short pasta (rigatoni, rotini, bow tie, etc.) — Short shapes trap dressing and bits of tomato and cheese. Choose sturdy shapes like rigatoni or fusilli for a satisfying chew that won’t get mushy if mixed early. Swapping for long pasta loses that bite-sized convenience and changes mouthfeel.
Mozzarella pearls — They bring milky, tender contrast to acidic tomatoes and salty parmesan. Buy fresh mozzarella pearls for even distribution; if unavailable, small torn bocconcini or diced fresh mozzarella work fine but may release more moisture. Using shredded mozzarella will melt and change texture.
Extra virgin olive oil + oil from sun-dried tomatoes — The combo creates a layered dressing with fruity, herbaceous, and umami notes. Use good-quality EVOO for aroma; conserve some oil from the sun-dried tomato jar for concentrated flavor. Replacing with a neutral oil makes the dressing flatter and less Mediterranean.
For more playful pairings or to turn this into a sandwich filling, look at this sun-dried tomato grilled cheese idea for inspiration: sun-dried tomato pesto grilled cheese.
Full Ingredient List for Sun Dried Tomato Pasta Salad
– 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
– 3 oz. baby spinach
– 10 oz. cherry tomatoes (halved)
– 1 Jar of sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained)
– 1/2 red onion (small diced)
– ½ cup shredded parmesan (shaved or grated will work)
– 8 oz. mozzarella pearls
– 1/3 c chopped basil (packed)
– ⅓ cup extra virgin olive oil (or enough to make 2/3 cup with oil from tomatoes)
– ⅓ cup oil drained from sun-dried tomatoes
– 2 T balsamic vinegar (regular or white)
– 2 garlic cloves (minced)
– 1 tsp Italian seasoning
– ½ tsp Pepper
– ½ tsp Salt (more or less to taste)
Step-by-Step Instructions for Sun Dried Tomato Pasta Salad
Step 1: Cook the pasta al dente and wilt the spinach
Bring a large pot of salted water to a boil and cook the 16 oz. short pasta according to package instructions but stop 1–2 minutes before the recommended time for true al dente. Drain the pasta and immediately toss it with the 3 oz. baby spinach; the residual heat will gently wilt the leaves without turning them slimy.
Pro Tip: The pasta should be springy with a slight chew and the spinach should be glossy and slightly shrunken.
Step 2: Cool the pasta quickly if you want a cold salad
Rinse the pasta and wilted spinach briefly under cool water to stop cooking and cool it faster, or spread it on a tray and let it sit for 15–20 minutes at room temperature if you prefer. Cooling prevents the mozzarella from melting and helps the salad keep its structure.
Pro Tip: When cool, the pasta has lost steam and feels pleasantly firm rather than hot and sticky.
Step 3: Combine the mix-ins
Toss the cooled pasta and spinach with 1/3 cup chopped basil, the small diced 1/2 red onion, julienned sun-dried tomatoes, halved 10 oz. cherry tomatoes, ½ cup shredded parmesan, and 8 oz. mozzarella pearls. If the pasta is still warm, wait to add the mozzarella until everything is cool to avoid softening the pearls too much.
Pro Tip: The salad should look colorful with pockets of red from tomatoes, white from mozzarella, and green from basil.
Step 4: Whisk the dressing and dress the salad
Whisk together ⅓ cup extra virgin olive oil, ⅓ cup oil drained from sun-dried tomatoes, 2 T balsamic vinegar, 2 minced garlic cloves, 1 tsp Italian seasoning, ½ tsp pepper, and ½ tsp salt. Toss three-quarters of the dressing with the pasta salad so it’s evenly coated, reserving the remainder if you’ll serve later to refresh flavors.
Pro Tip: The dressing should emulsify into a glossy, slightly oily vinaigrette with a fragrant garlic and herb aroma.
Step 5: Chill and finish
Chill the dressed salad for about 30 minutes to let flavors marry. Before serving, toss the remaining dressing through the salad to brighten flavors and adjust seasoning as needed.
Pro Tip: After chilling, the salad should be cool, the flavors melded, and the dressing evenly absorbed into the pasta.
Expert Tips for Sun Dried Tomato Pasta Salad
– Temperature tip: Cool the pasta to room temperature before adding mozzarella to avoid melting and watery cheese.
– Texture troubleshooting: If the salad feels greasy, toss in more cherry tomatoes or a squeeze of lemon to cut the oil.
– Equipment tip: Use a wide bowl for tossing to evenly coat every piece and prevent crushing delicate ingredients.
– Common mistake: Overcooking pasta — aim for firm al dente to keep the salad from becoming mushy.
– Flavor balance: Reserve some dressing and add in small increments after chilling to prevent overdressing.
– Ingredient prep: Slice sun-dried tomatoes thinly (julienne) so the concentrated flavor distributes more evenly.
– Make-ahead tip: Chill for at least 30 minutes but no more than 24 hours with dressing; beyond that, textures degrade.
– Serving tip: Let the salad sit at room temperature 10 minutes before serving for the best aromatic lift.
For ideas on light, cooling pasta salads to pair with this, check this refreshing cucumber pasta salad.
Storage & Freezing for Sun Dried Tomato Pasta Salad
Fridge storage: Store in an airtight container for up to 3–4 days. Use a shallow, airtight container to keep the dressing evenly distributed and to cool faster in the fridge.
Freezer storage: Freezing is not recommended because mozzarella and tomatoes suffer texture loss; if you must, freeze only the cooked pasta (plain, no dressing) in a freezer-safe bag for up to 2 months.
Thawing & reheating: Thaw frozen pasta overnight in the fridge and refresh with fresh basil and a splash of reserved dressing or olive oil. Reheat on the stove gently if you want a warm pasta bowl, then add fresh tomatoes and basil after warming.
For storing variations that include proteins or creamier dressings, see this adaptable chicken-club-style pasta salad guide: easy chicken club pasta salad.
Variations & Substitutions for Sun Dried Tomato Pasta Salad
Vegetarian protein boost — Add chickpeas or white beans. Stir in one can (drained and rinsed) for earthy protein and extra fiber; this keeps the salad vegetarian-friendly and adds heft.
Caprese-style — Swap balsamic for a balsamic glaze drizzle and increase basil. This makes the salad sweeter and more sharply aromatic, leaning into classic Caprese flavors.
Greens swap — Replace baby spinach with arugula or kale. Arugula adds peppery bite while kale offers sturdiness; if using kale, massage it briefly with a pinch of salt and oil to soften.
Savory-meaty version — Add chopped grilled chicken or salami. Chopped grilled chicken keeps the salad lighter, while salami or pepperoni increases savory richness and makes it a hearty party dish.
Frequently Asked Questions About Sun Dried Tomato Pasta Salad
Q: Can I make Sun Dried Tomato Pasta Salad ahead of time?
A: Yes. Make it up to a day ahead and refrigerate in an airtight container. Dress the salad with about three-quarters of the dressing, chill for 30 minutes to let flavors meld, then toss the remaining dressing just before serving to refresh the flavors and textures.
Q: How do I keep the mozzarella from getting soggy?
A: Add mozzarella pearls only after the pasta has cooled to room temperature. If you must add while warm, place a paper towel-lined tray between portions to absorb excess moisture before mixing.
Q: What’s the best pasta shape for this salad?
A: Choose short, ridged shapes like rigatoni or rotini that trap dressing and bits of sun-dried tomato. Smooth long pastas are less ideal because they don’t hold the dressing as well and are harder to eat at picnics.
Q: Can I use sun-dried tomatoes that are dry-packed instead of oil-packed?
A: Yes, but rehydrate them in warm olive oil and a splash of balsamic or water first to plump them. Oil-packed sun-dried tomatoes deliver immediate richness and herb infusion that dry-packed versions lack.
Q: How do I adjust the salad for a lower-oil or low-fat diet?
A: Reduce the extra olive oil and use more balsamic vinegar or a lemon-based vinaigrette for brightness. Replace some mozzarella with cubed low-fat cheese or omit it and rely on extra parmesan for savory depth.
Final Thoughts on Sun Dried Tomato Pasta Salad
This Sun Dried Tomato Pasta Salad is an easy, flavor-forward dish that balances rich sun-dried tomatoes with fresh basil and creamy mozzarella. Leave a star rating in the recipe card below and pin this to your favorite boards for summer entertaining.
For more inspiration and variations, see the trusted recipe roundup at Pasta Salad with Sun Dried Tomatoes – RecipeTin Eats, a bright alternate take at Sun-Dried Tomato Pasta Salad | Lemons & Zest, and a Caprese-forward version at Caprese Pasta Salad with Sun-dried Tomatoes – Belle of the Kitchen.
Sun Dried Tomato Pasta Salad
Ingredients
Pasta and Vegetables
- 16 oz short pasta (rigatoni, rotini, bow tie, etc.) Choose sturdy shapes for a satisfying chew.
- 3 oz baby spinach Will wilt when mixed with hot pasta.
- 10 oz cherry tomatoes (halved) Adds sweetness and juicy bursts.
- 1 each red onion (1/2 small diced) Provides crunch and flavor.
- 1/3 cup chopped basil (packed) Fresh for vibrant flavor.
Cheese and Dressings
- 8 oz mozzarella pearls For a creamy pop; use fresh.
- 1/2 cup shredded parmesan Shaved or grated will work.
- 1/3 cup extra virgin olive oil Good quality is recommended.
- 1/3 cup oil drained from sun-dried tomatoes For added flavor.
- 2 T balsamic vinegar Regular or white.
- 2 cloves minced garlic Enhances flavor.
- 1 tsp Italian seasoning Adds herbaceous depth.
- 1/2 tsp pepper To taste.
- 1/2 tsp salt More or less to taste.
Sun-Dried Tomatoes
- 1 Jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz (oil drained) These are the flavor anchor.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and immediately toss with baby spinach.
- Rinse pasta and spinach briefly under cool water or let sit at room temperature for 15–20 minutes to cool.
Combine Ingredients
- Toss cooled pasta and spinach with basil, red onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella pearls.
Dressing
- Whisk together olive oil, drained oil from sun-dried tomatoes, balsamic vinegar, garlic, Italian seasoning, pepper, and salt. Toss with the pasta salad, reserving some dressing for later.
Chill and Serve
- Chill salad for about 30 minutes. Toss with remaining dressing before serving.
