I first made this sun-dried tomato pasta salad on a hot July evening when I needed something bright, fast, and forgiving enough to feed a crowd. It’s a chilled pasta salad loaded with sun-dried tomatoes, cherry tomatoes, fresh basil, creamy mozzarella pearls, and a vinaigrette built from the oil the sun-dried tomatoes come in—simple but deeply flavored. It’s perfect for potlucks, weeknight dinners, or a make-ahead picnic staple and pairs beautifully with other pantry-friendly dishes like creamy tomato garlic pasta when you want a saucy, warm contrast.
Why you’ll love this dish
This pasta salad hits several high notes: bold umami from the sun-dried tomatoes, bright acidity from balsamic and cherry tomatoes, creamy bites from mozzarella and parmesan, and fresh herb perfume from basil. It’s quick to assemble, scales easily for a crowd, and improves after chilling because the dressing softens and melds every ingredient.
“I made this for a family reunion — everyone came back for seconds. The reserved sun-dried tomato oil is a game-changer.” — a returning reader
What makes it especially useful: you can prep components ahead (cook the pasta, halve the tomatoes) and toss everything a few hours before serving. It’s also budget-friendly because short pasta and pantry jarred sun-dried tomatoes stretch well, while still tasting restaurant-quality.
How this recipe comes together
Start by boiling salted water and cooking 16 oz short pasta until just al dente. In the final 30 seconds, add the baby spinach to the pasta water to wilt it — this saves an extra pan and gives perfectly tender greens. Drain and shock the pasta under cold water to stop cooking and cool it for the salad.
Combine cooled pasta with halved cherry tomatoes, diced red onion, chopped sun-dried tomatoes (oil drained but reserved), shredded parmesan, mozzarella pearls, and packed basil. Whisk together 1/3 cup extra virgin olive oil, 1/3 cup reserved sun-dried tomato oil, 2 tablespoons balsamic vinegar, minced garlic, Italian seasoning, and salt and pepper until emulsified. Toss the dressing with the salad, chill at least 30 minutes, and toss again before serving.
What you’ll need
- 16 oz short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz baby spinach
- 10 oz cherry tomatoes, halved
- 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz); oil drained and reserved
- 1/2 red onion, small diced
- 1/2 cup shredded parmesan
- 8 oz mozzarella pearls
- 1/3 cup chopped fresh basil, packed
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
Substitution notes: use gluten-free short pasta for GF needs; swap feta for parmesan if you prefer tang; or use marinated artichoke hearts in place of sun-dried tomatoes for a milder olive-forward profile. If you want a lighter side for the salad, try pairing with a simple cucumber side like the creamy cucumber dill salad.
Directions to follow
- Bring a large pot of salted water to a boil. Add 16 oz short pasta and cook according to package instructions until just al dente. Reserve up to 1 cup pasta water if a looser dressing will be needed later.
- During the last 30 seconds of cooking, add 3 oz baby spinach to the pot to wilt. Drain the pasta and spinach and immediately rinse under cold water to stop cooking and cool the pasta. Shake off excess water.
- In a large mixing bowl, combine the cooled pasta and spinach with 1/3 cup chopped basil, 1/2 red onion (small diced), sun-dried tomatoes (oil drained), 10 oz halved cherry tomatoes, 1/2 cup shredded parmesan, and 8 oz mozzarella pearls.
- Make the dressing: in a small bowl or jar, whisk 1/3 cup extra virgin olive oil, 1/3 cup reserved sun-dried tomato oil, 2 tbsp balsamic vinegar, 2 minced garlic cloves, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper until emulsified. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated. Cover and chill for at least 30 minutes to let flavors meld. Toss again before serving and add a final sprinkle of fresh basil or parmesan if desired.
Best ways to enjoy it
This salad is versatile: serve it chilled as a side for grilled meats, at a picnic, or as a vegetarian main with crusty bread. For a heartier meal, plate it alongside a protein-forward pasta like chicken bacon ranch pasta or grill some lemon-herb salmon and spoon the salad on the side for contrast. For entertaining, mound it in a wide bowl, garnish with basil leaves, and offer extra balsamic for people who like a tangier bite.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Because this is a cold pasta salad, reheating isn’t necessary—just stir and serve chilled. If the salad seems dry after refrigeration, stir in a tablespoon or two of olive oil or reserved pasta water to loosen the dressing. Do not freeze this salad; the texture of the mozzarella and tomatoes suffers after thawing. Always refrigerate within two hours of serving to follow safe food-handling guidelines.
Pro chef tips
- Drain the jarred sun-dried tomatoes but don’t throw the oil away—the oil carries concentrated flavor and becomes the backbone of the dressing.
- Shock the pasta in cold water to keep it from overcooking and to cool it quickly for a salad.
- If your salad will sit for hours, add the mozzarella and basil just before serving to keep them fresh.
- Want extra body? Stir in up to 1/2 cup reserved pasta water to the dressing when tossing to create a silkier coating.
- For a meaty spin, toss in sliced leftover steak or a forkful of our creamy beef pasta tossed cold for bite-sized protein additions like in creamy beef pasta.
Creative twists
- Mediterranean: add kalamata olives and artichoke hearts; swap basil for oregano.
- Vegan: replace mozzarella and parmesan with vegan cheese and increase basil and sun-dried tomatoes for depth.
- Warm version: serve the pasta warm, omit chilling, and fold in arugula instead of spinach.
- Add grilled shrimp or rotisserie chicken to make it a one-bowl dinner; for a buttery poultry option try flavors similar to cowboy butter chicken pasta as inspiration.
- Caprese-style: double the basil and use balsamic glaze drizzle on top for a fancier finish.
Common questions
Q: How long does it take to make this salad?
A: Active work time is about 20–25 minutes (mostly boiling and chopping). Plan on at least 30 minutes of chilling for the best flavor, so total time about 1 hour.
Q: Can I make this the day before?
A: Yes. Assemble the salad and chill overnight for deeper flavor. If making ahead, reserve some dressing to freshen the salad right before serving and add the mozzarella and basil just before serving if possible.
Q: What if I don’t have sun-dried tomato oil reserved?
A: Use an equal amount of extra virgin olive oil and add a teaspoon or two of tomato paste or a splash of balsamic to mimic the concentrated tomato flavor.
Q: Is this salad freezer-friendly?
A: Not recommended. Freezing changes the texture of the tomatoes, mozzarella, and the pasta.
Q: Can I use frozen spinach?
A: Fresh baby spinach wilts quickly and keeps the salad bright. If using frozen, thaw and squeeze dry thoroughly to avoid excess water.
Conclusion
If you want another take on the sun-dried tomato pasta salad concept, this version is reliable and crowd-pleasing — and you can compare technique or flavor ideas with this Pasta Salad with Sun Dried Tomatoes – RecipeTin Eats for extra inspiration. For a similar recipe that emphasizes bright, herb-forward flavors, see Sun-Dried Tomato Pasta Salad | Lemons & Zest. If you’re interested in a Caprese-style spin on pasta salads that pairs sun-dried tomatoes with fresh mozzarella and basil, check out Caprese Pasta Salad with Sun-dried Tomatoes – Belle of the Kitchen.