There’s just something undeniably refreshing about a big bowl of Pasta Salad with Sun Dried Tomatoes – it’s my go-to when I want something full of zesty, bold flavors that’s vibrant from the very first bite. This hearty salad is tossed together with colorful veggies, punchy sundried tomatoes, a handful of basil, and a beautifully tangy dressing. Every forkful promises sunshine and a bright Mediterranean kick that’ll have you reaching for seconds!
Why You’ll Love This Recipe
- Bursting with Flavor: Every bite of this Pasta Salad with Sun Dried Tomatoes is loaded with tangy, herby, and savory notes thanks to the medley of tomatoes, basil, and a zippy homemade dressing.
- Vibrant and Colorful: With broccoli, bell pepper, cherry tomatoes, and olives, this salad is as lovely to look at as it is to eat — the perfect showstopper for any table.
- Make-Ahead Friendly: It actually gets even better after a few hours in the fridge, making it ideal for meal prep, parties, or potlucks.
- Totally Customizable: You can easily swap in veggies, add protein, or tweak the zingy dressing to match your own cravings.
Ingredients You’ll Need
Simplicity is the heart of this salad, but each ingredient plays a starring role—bringing bite, freshness, and that signature tang! Here’s what you’ll want to gather and why each one matters.
- Pasta (any shape, like rotini): The spirals and ridges hold onto every drop of the vibrant dressing and tender veggies.
- Sun dried tomatoes in oil: Intensely savory, sweet, and tangy, these are chopped and tossed for bold flavor in every bite.
- Cherry tomatoes: They add juicy bursts of freshness and gorgeous pops of color.
- Kalamata olives: Briny and salty, these olives provide a sophisticated Mediterranean flair.
- Broccoli florets: Quick-blanched for crunch and a beautiful green hue that makes the salad feel extra nutritious and satisfying.
- Bell pepper (orange, finely chopped): For a sweet, crisp crunch and eye-catching color contrast.
- Red onion (finely chopped): Brings just the right amount of zippy, sharp edge to balance the sweetness in the dressing.
- Basil (chopped): The ultimate taste of summer—fresh, fragrant, and oh-so-bright!
- Oil from the sun dried tomatoes: This oil is packed with flavor, transforming the dressing into pure magic.
- Lime or lemon juice: Adds zesty brightness and a clean, fresh finish.
- Garlic (finely minced): For aromatic depth and a little gentle heat in the dressing.
- Vinegar: A touch of tang, rounding out the flavors of the salad dressing beautifully.
- Mustard powder (optional): Lends a little heat and complexity—totally optional, but deliciously recommended!
- Salt & pepper (to taste): Essential for seasoning all the veggies and pasta perfectly.
- Crushed red pepper flakes (optional): For a little kick, if you’re feeling spicy!
Variations
One of the best things about making Pasta Salad with Sun Dried Tomatoes is just how easy it is to tweak! Whether you’re accommodating allergies, emptying the fridge, or simply craving something new, the options are endless.
- Go gluten-free: Swap regular pasta for your favorite gluten-free variety and keep all those amazing flavors intact.
- Add protein: Toss in grilled chicken, tuna, or chickpeas to make this a heartier main dish.
- Switch up the veggies: Try zucchini ribbons, baby spinach, or artichoke hearts to give a different texture and taste!
- Try different cheeses: Crumbled feta or cubes of mozzarella make delicious, creamy additions.
- Make it vegan: Skip cheese and stick with plant-based proteins to suit vegan diets.
How to Make Pasta Salad with Sun Dried Tomatoes
Step 1: Cook the Pasta
Start out by cooking your pasta in generously salted boiling water according to the package instructions. Aim for al dente—just tender enough, with a bit of a bite! Once drained, toss the pasta with a glug of olive oil to prevent sticking and let it cool down to room temperature. This step gives your Pasta Salad with Sun Dried Tomatoes the perfect texture from the first forkful to the last bite.
Step 2: Blanch the Broccoli
In the same pot of salted water, toss in those broccoli florets and let them cook for just 3 to 4 minutes. You’re looking for a bright, springy green with a bit of snap. Immediately transfer broccoli to a bowl of ice water to stop the cooking—this locks in color, crunch, and nutrients all at once!
Step 3: Whisk Up the Dressing
Grab a bowl and whisk together the oil from the sun dried tomatoes, lemon or lime juice, minced garlic, vinegar, mustard powder (if using), plus a good pinch of salt, pepper, and chili flakes. This bold, tangy dressing is what makes the Pasta Salad with Sun Dried Tomatoes truly shine—and it takes just seconds to make!
Step 4: Assemble Everything
In a large mixing bowl, combine the cooled pasta and broccoli, then add in cherry tomatoes, red onion, bell pepper, sun dried tomatoes, and olives. Give everything a gentle toss so the ingredients are evenly mingled. Pour over that gorgeous dressing and toss once more for full coverage and flavor in every bite. Finally, add your chopped basil and fold it in gently right at the end to preserve its fragrance and freshness.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and let the salad rest in the fridge for at least a couple of hours. This gives the flavors time to marinate and meld, turning your Pasta Salad with Sun Dried Tomatoes into an irresistible, make-ahead masterpiece!
Pro Tips for Making Pasta Salad with Sun Dried Tomatoes
- Al Dente is Key: Always cook your pasta just until al dente—overcooked pasta turns mushy once dressed and chilled!
- Lock In the Green: Shock the broccoli in ice water right after blanching to keep its color and crispness super vibrant.
- Flavorful Oil Bonus: Don’t skip using the oil from the sun dried tomatoes in the dressing—it’s packed with concentrated flavor and takes the salad to the next level.
- Reserve Extra Dressing: Keep a bit of dressing to toss in just before serving for maximum freshness and a glossy finish.
How to Serve Pasta Salad with Sun Dried Tomatoes
Garnishes
This salad truly shines when topped with a shower of freshly chopped basil or a handful of crumbled feta or shaved parmesan. For a pretty pop, scatter a few extra sun dried tomato slivers or a sprinkle of toasted pine nuts right before serving to add crunch and a touch of luxury.
Side Dishes
Pasta Salad with Sun Dried Tomatoes goes beautifully alongside grilled chicken, roasted salmon, or even a crusty wedge of garlic bread. For potlucks and picnics, pair it with cold lemonade and fresh fruit for a no-fuss feast everyone will love.
Creative Ways to Present
Try serving the salad in a big, clear trifle dish to show off all those colors, or portion it into individual mason jars for an adorable picnic presentation. For parties, spoon it onto crisp lettuce leaves for fun, hand-held “boats” guests can grab and go!
Make Ahead and Storage
Storing Leftovers
This salad stores like a dream—simply cover any leftovers tightly with plastic wrap or in an airtight container and keep in the refrigerator for up to four days. The flavors deepen and blend beautifully as it sits, making second-day Pasta Salad with Sun Dried Tomatoes something special!
Freezing
Freezing is not recommended for this salad, since the fresh veggies and pasta tend to lose their texture and become watery after thawing. Enjoy this one fresh and bright!
Reheating
Pasta Salad with Sun Dried Tomatoes is best enjoyed chilled or at room temperature. If you prefer, let it sit out for 15–20 minutes before serving rather than reheating—you’ll preserve the crispiness and vibrant flavors of the veggies.
FAQs
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Can I use a different type of pasta?
Absolutely! Rotini, penne, fusilli, farfalle, or even whole wheat or gluten-free varieties all work well in Pasta Salad with Sun Dried Tomatoes—the key is choosing shapes that hold the dressing and bits of veggies easily.
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Do I have to use the oil from the sun dried tomatoes?
No, but it really amps up the flavor! If your jar doesn’t have enough oil, use extra-virgin olive oil instead and perhaps add a spoonful of the tomato packing liquid if possible for extra punch.
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Can I prepare Pasta Salad with Sun Dried Tomatoes in advance?
Yes—this salad is actually better after it chills for a few hours, making it perfect for prepping ahead of time. Just wait to add the final handful of basil until serving to keep it extra fresh and green.
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What can I do if my pasta salad gets a little dry in the fridge?
Easy fix—just drizzle on a bit more of your reserved dressing or a splash of olive oil and toss. This will instantly refresh both the flavor and texture!
Final Thoughts
I can’t wait for you to bring a burst of bold, sunny flavor to your next gathering with this Pasta Salad with Sun Dried Tomatoes. It’s as joyfully easy to make as it is rewarding to eat—brimming with freshness, color, and a zippy spirit that’s sure to win hearts. Give it a try, share it with your favorites, and watch it disappear!
Print
Pasta Salad with Sun Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pasta Salad with Sun Dried Tomatoes is a flavorful and colorful dish perfect for picnics, potlucks, or a light summer meal. The combination of pasta, fresh and sun dried tomatoes, olives, and a zesty dressing creates a delicious and satisfying salad.
Ingredients
Pasta Salad:
- 1 pound Pasta any shape (such as rotini)
- 1/2 cup Sun dried tomatoes in oil, drained and chopped into bite-size pieces
- 1 cup Cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and sliced
- 2 cups Broccoli florets
- 1 Bell pepper, finely chopped
- 1/4 cup Red Onion, finely chopped
- 1/2 cup Basil, chopped small
Dressing:
- 1/4 cup Oil from the sun-dried tomatoes
- 4 Tablespoon Lime juice or lemon juice
- 2 cloves Garlic, minced finely
- 1 Tablespoon Vinegar
- 1 teaspoon Mustard powder (optional)
- Salt and Pepper (to taste)
- 1 teaspoon Crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions, drain, and let cool to room temperature. Toss with olive oil to prevent sticking.
- Cook the Broccoli: Boil broccoli for 3-4 minutes, then cool in ice water to retain color and texture.
- Prepare Dressing: Whisk together all dressing ingredients in a bowl.
- Assemble Salad: In a large bowl, combine pasta, broccoli, cherry tomatoes, onion, bell pepper, and sun-dried tomatoes. Pour dressing over the salad, toss well, season to taste, then add basil.
- Chill and Serve: Cover and refrigerate the salad for a couple of hours before serving.
Notes
- Cook the pasta al dente for best texture.
- Season the pasta water generously as it’s the only chance to flavor the pasta.
- Toss cooked pasta with olive oil to prevent clumping.
- Adjust dressing with extra olive oil if needed.
- Ensure pasta and broccoli are cooled before mixing with other ingredients.
- Keep extra dressing on hand to freshen up the salad before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3g
- Sodium: 37mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
