Description
This vibrant Sun Dried Tomato Pasta Salad is a delightful, quick dish perfect for any occasion. With its combination of flavorful sun-dried tomatoes, fresh vegetables, and tender pasta, it’s a crowd-pleaser that’s ready in under 30 minutes. Ideal for potlucks, picnics, or as a refreshing side at dinner, this salad bursts with Mediterranean flavors that will leave everyone wanting more. Customize it with your favorite veggies or proteins for an extra personal touch!
Ingredients
Scale
- 16 oz. short pasta (like rigatoni or rotini)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 jar (8.5 oz) sun-dried tomatoes in oil (drained)
- ½ red onion (diced)
- ½ cup shredded parmesan cheese
- 8 oz. mozzarella pearls
- ⅓ cup chopped basil
- ⅓ cup extra virgin olive oil
- ⅓ cup oil drained from sun-dried tomatoes
- 2 T balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- ½ tsp Pepper
- ½ tsp Salt
Instructions
- Cook the pasta al dente according to package instructions. Drain and toss with baby spinach to wilt slightly.
- Rinse the pasta under cool water and allow it to cool for about 15-20 minutes.
- In a large mixing bowl, combine the cooled pasta and spinach with chopped basil, diced onion, sun-dried tomatoes, halved cherry tomatoes, parmesan cheese, and mozzarella pearls.
- In a separate bowl, whisk together the dressing ingredients (olive oil, oil from sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper).
- Pour three-fourths of the dressing over the salad and mix thoroughly; reserve one-fourth of the dressing if serving later.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Toss with remaining dressing just before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg