I still remember the first time I tossed together a bowl of sun-dried tomato pasta salad—my kitchen smelled like a Mediterranean market, bursting with sun-kissed tomatoes and fragrant basil. Each bite felt like a mini vacation under an olive tree, the tangy, chewy sun-dried tomatoes dancing alongside briny kalamata olives and juicy cherry tomato halves. As someone who loves simple yet vibrant dishes, I was smitten with how effortlessly this salad came together, transforming basic pantry staples into a colorful, flavor-packed medley. Whether you’re feeding a crowd at a backyard barbecue or craving a light dinner after a busy day, this salad checks all the boxes: it’s easy, adaptable, and absolutely delicious.
What I adore most is how each ingredient shines on its own yet harmonizes beautifully in every forkful. The chewy rotini provides a fun texture, the feta adds creamy tang, and the fresh herbs—basil and parsley—bring a burst of green brightness. Whisking together ripe olive oil and sharp red wine vinegar creates a dressing so vibrant you’ll want to drizzle it on everything. Trust me, once you let this salad rest and the flavors meld (I often sneak a taste at the 15-minute mark), you’ll be hooked. It’s perfect for meal prep, picnics, or a simple weeknight dinner, and it’s totally beginner-friendly. Get ready for a salad that tastes like sunshine in every bite!
KEY INGREDIENTS IN SUN-DRIED TOMATO PASTA SALAD
To make this pasta salad sing, we rely on a handful of vibrant, Mediterranean-inspired ingredients. Each component brings its own unique flair, from the hearty base of pasta to the refreshing herbs and luscious cheeses. Here’s what you need and why every single ingredient plays a starring role in this bright, zesty dish:
- Rotini pasta: With its spiral shape and sturdy texture, rotini holds onto the dressing and little bits of tomato, olive, and onion in every twist, ensuring each bite is flavorful and satisfying.
- Sun-dried tomatoes: These chewy, intensely flavored gems pack a sweet-tart punch and bring a deep, concentrated tomato taste that can’t be beaten in a pasta salad.
- Kalamata olives: Silky and briny, these olives introduce a salty, savory dimension that contrasts beautifully with the sweeter tomatoes and balances the overall flavor profile.
- Cherry tomatoes: Bursting with juiciness, halved cherry tomatoes add a fresh pop of sweetness and vibrant color to the salad, keeping it light and refreshing.
- Red onion: Thinly sliced and slightly pungent, red onion offers a sharp crispness that cuts through the richness of feta and oil, adding complexity and bite.
- Fresh basil: Bright and aromatic, basil brings a peppery, slightly minty freshness that elevates the entire dish with its garden-fresh aroma.
- Fresh parsley: Mild and grassy, parsley adds a clean herbal note and a touch of green, knitting together the varied flavors with its gentle presence.
- Feta cheese: Creamy, salty, and tangy, crumbled feta provides a luscious contrast to the oily tomatoes and adds a rich, savory finish to the salad.
- Olive oil: Smooth and fruity, extra-virgin olive oil forms the base of the dressing, carrying all the flavors and adding silkiness to each bite.
- Red wine vinegar: Sharp and tangy, this vinegar cuts through the oil’s richness, brightening the salad and tying together the sweet, salty, and savory elements.
- Salt and pepper: Simple seasonings that, when added to taste, enhance every ingredient without overpowering, allowing each flavor to shine.
HOW TO MAKE SUN-DRIED TOMATO PASTA SALAD
Bringing this pasta salad to life is a breeze—simply cook, toss, and let the flavors meld. The steps are straightforward, and with a little prep, you’ll have a colorful, zesty salad ready to go in under an hour.
1. Cook the rotini pasta according to the package instructions, ensuring it reaches a perfect al dente texture. Once done, drain the pasta and immediately rinse under cold water to halt the cooking process and cool the spirals. Transfer the rinsed pasta to a large mixing bowl where it will mingle with the other ingredients.
2. In a separate small bowl, whisk together the olive oil and red wine vinegar until fully combined. Season the dressing with salt and pepper to your liking, tasting as you go to strike the perfect balance between tang and richness. Set this vibrant dressing aside.
3. Add the sun-dried tomatoes, kalamata olives, cherry tomatoes, and red onion directly into the bowl with the cooled pasta. This colorful mix will start to build layers of flavor.
4. Pour the prepared dressing over the pasta and veggie mixture, then use a gentle tossing motion to coat everything evenly. Make sure each piece of rotini and every chunk of tomato or olive is dressed in that zesty vinaigrette.
5. Sprinkle in the fresh basil, fresh parsley, and crumbled feta cheese, then gently fold them into the salad to avoid bruising the herbs or crumbling the cheese too finely.
6. Taste your creation and adjust the seasoning with additional salt and pepper if necessary, balancing all the bright, tangy, and savory notes.
7. Allow the pasta salad to rest for at least 30 minutes (or up to an hour) in the refrigerator or at room temperature. During this rest period, the flavors will meld and deepen, resulting in a truly harmonious, mouthwatering dish.
SERVING SUGGESTIONS FOR SUN-DRIED TOMATO PASTA SALAD
Whether you’re hosting a picnic, serving a potluck side, or enjoying a casual family dinner, this pasta salad shines in countless ways. Its vibrant hues make any table look festive, and the flavor profile pairs well with both light and hearty mains. Here are some of my favorite ways to serve it:
- Picnic-perfect bowls: Scoop the chilled pasta salad into individual mason jars or small bowls, garnish each with an extra sprig of fresh basil, and pack them into your cooler for a fuss-free, portable lunch that looks as good as it tastes.
- Grilled protein pairing: Serve alongside grilled chicken or shrimp skewers, drizzling any leftover vinaigrette over the protein to tie the flavors together. The salad’s acidity cuts through the grilled char, creating a balanced, satisfying meal.
- Hearty sandwich accompaniment: Plate a generous helping next to soft, crusty sandwiches—think turkey paninis or veggie wraps—to introduce a bright, fresh contrast to rich sandwich fillings. The salad’s crisp herbs and tangy notes awaken the palate between bites.
- Family-style platter: Lay the pasta salad in a large, shallow dish, top with a sprinkle of extra crumbled feta and a few whole olives for a rustic look, and let everyone help themselves. This communal style encourages conversation and communal enjoyment at any gathering.
HOW TO STORE SUN-DRIED TOMATO PASTA SALAD
Proper storage ensures your pasta salad remains fresh, flavorful, and ready for quick enjoyment throughout the week. Because the dressing seeps into the pasta and vegetables over time, the salad often tastes even better after a day or two. Here are some tips to keep your salad at its best:
- Airtight container: Transfer leftovers to a BPA-free, airtight container and store in the refrigerator. This prevents the salad from absorbing other fridge odors and keeps the textures crisp. Properly stored, it will stay delicious for up to 3–4 days.
- Separation trick: If you anticipate storing it longer, consider placing fresh herbs and crumbled feta in a small separate container. Add them back just before serving to maintain their bright color and texture, preventing herbs from wilting and cheese from becoming soggy.
- Room temperature rest: When you’re ready to serve, remove the salad from the fridge and let it sit at room temperature for 15–20 minutes. This brings out the aromatic notes of olive oil and herbs, ensuring every bite is at peak flavor.
- Freezing note: While this salad is best enjoyed fresh or chilled, you can freeze the pasta and dressing (without the fresh veggies or cheese) in a freezer-safe bag for up to one month. Thaw overnight in the fridge, then add fresh tomatoes, onions, herbs, and feta before serving.
CONCLUSION
This sun-dried tomato pasta salad has become one of my go-to recipes whenever I crave a simple yet show-stopping dish. From the chewy rotini spirals to the tangy sweet sun-dried tomatoes, briny olives, and creamy blocks of feta, every element plays its part in creating a balanced, Mediterranean-inspired masterpiece. You’ll find that whipping up this salad takes minimal effort but yields maximum flavor—perfect for those busy weeknights when you want something fresh, satisfying, and utterly delicious. And the best part? It’s totally customizable. Toss in grilled chicken or shrimp to transform it into a heartier entrée, or mix in artichoke hearts, spinach, or even a pinch of red pepper flakes for extra kick.
Feel free to print this article and tuck it into your recipe binder for easy reference, or bookmark it on your phone so you have it handy whenever the craving strikes. You can also save this page for later and revisit the FAQ section below for answers to common questions about substitutions, storage tweaks, and more. I’d love to hear how your version turns out—leave a comment, share your tweaks, or ask any questions if you hit a snag while making it. Your feedback and stories not only help me improve my recipes but also inspire fellow home cooks to bring more joy to their kitchens. Enjoy every bite!
Sun-Dried Tomato Pasta Salad
Description
A refreshing medley of chewy rotini, tangy sun-dried tomatoes, briny olives, juicy cherry tomatoes, and creamy feta tossed in a vibrant red wine vinaigrette and fresh herbs.
Ingredients
Instructions
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Cook the rotini pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.
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In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to your taste. Set the dressing aside.
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Add sun-dried tomatoes, kalamata olives, cherry tomatoes, and red onion to the bowl with the pasta.
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Pour the prepared dressing over the pasta mixture and toss everything together until well coated.
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Add the fresh basil, parsley, and crumbled feta cheese, gently mixing them into the salad.
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Taste the salad and adjust seasoning with additional salt and pepper if needed.
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Allow the pasta salad to sit for 30 minutes to an hour for the flavors to meld together before serving.
Note
- Sun-dried tomatoes can be found packed in oil; drain them well before chopping.
- For a hint of heat, consider adding some red pepper flakes to the dressing.
- Grilled chicken or shrimp make great additions for a more substantial meal.
- This salad can be made a day ahead; just refrigerate and bring to room temperature before serving.
- Feel free to get creative with other additions like artichoke hearts or spinach.
