Sun Dried Tomato Pasta Salad
A bright and tangy pasta salad with sun-dried tomatoes, fresh basil, and creamy mozzarella, perfect for summer gatherings.
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.
Notes
Store in an airtight container for 3–4 days in the fridge. Makes a great make-ahead dish.