Italian Pasta Salad with Sun-Dried Tomatoes

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 Time30

Total Time30

Servings:

Calories: 295kcal

Author: Good Dinner Mom

Ingredients

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