Italian Pasta Salad with Sun-Dried Tomatoes

This Italian Pasta Salad is packed with sun-dried tomatoes, fresh basil, olives, and Parmesan cheese for a bold, flavor-packed summer side dish everyone loves.

This Italian Pasta Salad with Sun-Dried Tomatoes is one of those recipes that disappears quickly at summer cookouts and potlucks. The bold homemade dressing combines oil-packed sun-dried tomatoes, garlic, red wine vinegar, and olive oil for incredible flavor in every bite. Tossed with pasta, fresh basil, juicy tomatoes, olives, and Parmesan cheese, this easy make-ahead salad is hearty enough for a light meal but perfect alongside grilled chicken, burgers, steak, or seafood.

If you’re planning a summer cookout or need more easy warm-weather meal ideas, be sure to browse my collection of fresh salads, grilling recipes, easy desserts, and crowd-friendly sides in this roundup of favorite Summer Recipes.

Why You’ll Love This Pasta Salad

• Loaded with bold Mediterranean-inspired flavors
• Perfect for cookouts, potlucks, and summer dinners
• Easy to make ahead
• Great served cold or slightly room temperature
• Flexible enough to customize with meats, cheeses, or extra vegetables
• The dressing gets absorbed into the pasta for incredible flavor

Ingredients in Italian Pasta Salad

For the Dressing

• Oil-packed sun-dried tomatoes
• Garlic, red wine vinegar, olive oil or avocado oil
• Salt and pepper

For the Pasta Salad

• Rotini or spiral pasta
• Cherry or grape tomatoes
• Kalamata or black olives
• Fresh basil and Parmesan cheese

Optional Add-Ins

• Feta or mozzarella pearls
• Grilled chicken, salami, or pepperoni
• Chickpeas or pepperoncini
• Baby arugula or toasted pine nuts

How to Make Italian Pasta Salad

Make the Dressing

Blend the sun-dried tomatoes, garlic, vinegar, salt, and pepper in a food processor or blender. Slowly drizzle in the olive oil until the dressing is smooth and well combined.

Cook the Pasta

Cook the pasta just until al dente according to package directions. Drain and rinse under cold water to stop the cooking and cool the pasta quickly.

Toss Everything Together

Add the pasta to a large bowl and toss with about two-thirds of the dressing. Add the olives, tomatoes, basil, and cheeses, tossing gently to combine. Add more dressing as desired before serving.

Chill or Serve

Serve immediately or refrigerate for a few hours to let the flavors meld together even more.

Tips for the Best Pasta Salad

• Cook the pasta just to al dente so it holds up after chilling.
• Toss the pasta with dressing while it’s still slightly warm for better flavor absorption.
• Reserve a little dressing to freshen the salad before serving.
• Freshly grated Parmesan melts into the pasta better than pre-shredded cheese.
• Let the salad sit at room temperature for about 20 minutes before serving for the best flavor.

What to Serve With Pasta Salad

This pasta salad pairs perfectly with:

• Grilled chicken
• Burgers
• Steak kabobs
• Italian sandwiches
• Grilled shrimp
• Fresh fruit salad

Frequently Asked Questions

Can I make this Italian pasta salad ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours. You may want to toss it with a little extra olive oil before serving if the pasta absorbs too much dressing overnight.

What pasta shape works best?

Rotini, fusilli, and cavatappi all work especially well because the grooves hold onto the dressing.

Can I use feta instead of Parmesan?

Absolutely. Feta gives the salad a slightly saltier Mediterranean flavor. Many people enjoy using both cheeses together.

Do I serve this cold?

Yes, though it’s also delicious slightly chilled or at cool room temperature.

Whether you’re serving this Italian Pasta Salad at a backyard cookout, packing it for a picnic, or making it ahead for easy summer lunches, it’s one of those reliable recipes everyone comes back for seconds of. The combination of sun-dried tomatoes, fresh basil, olives, and Parmesan gives every bite bold flavor, while the simple homemade dressing ties everything together beautifully. It’s easy, fresh, and exactly the kind of summer side dish worth keeping on repeat all season long.

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4.84 from 6 votes

Italian Pasta Salad with Sun-Dried Tomatoes

This Sun-Dried Tomato Pasta Salad is packed with Mediterranean-inspired flavor from basil, olives, tomatoes, Parmesan cheese, and a bold homemade sun-dried tomato dressing. It’s perfect for summer cookouts, potlucks, meal prep, or an easy make-ahead side dish. The flavors only get better as the salad sits.

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 295

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

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For the dressing:

• 1 7-oz jar sun-dried tomatoes in oil drained
• 6 cloves garlic
• salt and pepper to taste
• 3 Tbsps red wine vinegar
• 1 cup light olive oil or avocado oil

For the salad:

• 16 ounces spiral pasta of choice rotini is a good one
• ¾ cup black or kalamata olives rough chopped
• 2 cups cherry or grape tomatoes halved
• 1 cup fresh basil leaves chopped or julienne sliced
• 1 ½ cup Parmesan cheese shredded

Optional add ins:

• 1 cup baby arugula
• ¼ cup capers drained
• ¼ cup pepperoncini sliced
• 1 cup chicken cut into bite-sized pieces

Instructions

Make the Dressing:

• In a blender or food processor combine sun-dried tomatoes, garlic, salt, pepper, and vinegar, blitzing until chunky. Continue blending while drizzling in the olive oil until mixed well.
  1 7-oz jar sun-dried tomatoes in oil, 6 cloves garlic, salt and pepper, 3 Tbsps red wine vinegar, 1 cup light olive oil or avocado oil

Make the Pasta:

• Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
  16 ounces spiral pasta of choice
• Pour ⅔ of the dressing over the pasta. Add the kalamata olives and toss together. Add cherry tomatoes, basil, and Parmesan, tossing together and adding more dressing until the salad is coated to your liking.
  ¾ cup black or kalamata olives, 2 cups cherry or grape tomatoes, 1 cup fresh basil leaves, 1 ½ cup Parmesan cheese
• Transfer to a serving platter with an extra sprinkling of Parmesan cheese.

Notes

• Cook the pasta just until al dente so it stays firm after chilling.
• Tossing the pasta with dressing while it’s still slightly warm helps it absorb more flavor.
• The pasta will continue soaking up dressing as it sits. If making ahead, drizzle with a little olive oil before serving if needed.
• Freshly grated Parmesan gives the best flavor and texture.
• Feta cheese can be substituted for Parmesan or used alongside it for a more Mediterranean-style flavor.
• This salad tastes even better after chilling for a few hours, making it perfect for potlucks and summer gatherings.
• Rotini, fusilli, or cavatappi pasta all work especially well because the grooves hold onto the dressing.

Nutrition Facts

Italian Pasta Salad with Sun-Dried Tomatoes

Amount Per Serving

Calories 295 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 24mg8%

Sodium 414mg18%

Potassium 204mg6%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 3g3%

Protein 14g28%

Vitamin A 453IU9%

Vitamin C 8mg10%

Calcium 272mg27%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.