Sun-Dried Tomato Pasta Salad (Printable Version)
Mediterranean pasta salad with sun-dried tomatoes, olives, basil and a zesty vinaigrette—fast to make and picnic-ready.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Herbs
02 - ⅔ cup sun-dried tomatoes packed in oil, drained and sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - ½ cup Kalamata olives, pitted and halved
06 - ½ cucumber, diced
07 - ¼ cup fresh basil, chopped
08 - 2 tbsp fresh parsley, chopped
→ Cheese
09 - ½ cup feta cheese, crumbled (optional)
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 garlic clove, minced
13 - 1 tsp Dijon mustard
14 - ½ tsp dried oregano
15 - Salt and pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain through a strainer and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, sliced sun-dried tomatoes, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, diced cucumber, chopped basil, and chopped parsley.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper until the mixture is well emulsified and smooth.
04 - Pour the dressing over the pasta and vegetable mixture. Toss thoroughly, ensuring every component is evenly coated with the vinaigrette.
05 - Gently fold in the crumbled feta cheese if using, taking care not to break it down too much so it retains some texture throughout the salad.
06 - Taste the salad and adjust the salt and pepper as needed. Refrigerate for at least 30 minutes to let the flavors meld, or serve immediately at room temperature.
# Expert Tips:
01 -
- Sun dried tomatoes packed in oil carry this deep, almost sweet intensity that makes every bite feel indulgent without much effort.
- The dressing comes together with ingredients you probably already have, and it tastes better than anything from a bottle.
- It travels beautifully for picnics and potlucks, and actually tastes better after sitting a while.
02 -
- Rinsing the pasta under cold water is essential here because residual heat will wilt your herbs and soften your cucumber into sadness.
- The dressing will settle and pool at the bottom after sitting, so always give it a good toss right before serving.
03 -
- Save a tablespoon of the oil from the sun dried tomato jar and whisk it into your dressing for an extra layer of concentrated tomato flavor.
- Make the dressing first and let it sit while you prep everything else so the garlic and oregano have time to bloom.