Sun-Dried Tomato Pasta Salad

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This sun-dried tomato pasta salad is a simple celebration of bold Mediterranean flavors that feels both fresh and comforting. Cold, chewy pasta meets sweet, chewy sun-dried tomatoes and salty olives, with tangy feta and bright basil tying everything together. It’s the kind of dish you’ll want to bring to picnics, pack for a lunch, or serve alongside a lighter menu where a spritz of balsamic makes everything pop. If you like easy seasonal salads, try pairing it with a festive side like this Christmas salad for a colorful spread.

Why This Recipe Is a Great Choice

This recipe is perfect when you want big flavor with minimal fuss. It uses pantry-friendly staples and a jar of sun-dried tomatoes in oil to create a vibrant dressing without extra fuss. The reserved oil from the tomatoes acts as an instant, aromatic vinaigrette that coats every piece of pasta. It’s flexible too swap rotini for penne or add roasted vegetables if you like a heartier bowl. If you enjoy the balance of sweet fruit and tangy cheese in other salads, the same flavor philosophy shines through in our cranberry-walnut goat cheese salad, and you can borrow ideas for texture and contrast.

Flavor and Texture

Expect a lively mix of textures: tender pasta, meaty sun-dried tomato bites, and the creamy crumble of feta. Olives add a salty pop while red onion brings a crisp, slightly sharp edge that keeps each forkful interesting. Fresh basil adds an herbal lift, turning rich oil and balsamic into something bright and summer-forward. The dressing clings well to ridged shapes like rotini, so every bite is evenly flavored and satisfying.

Ingredients

* 8 oz pasta (such as rotini or penne)
* 1 cup sun-dried tomatoes in oil, chopped
* 1/2 cup olives, sliced
* 1/4 cup red onion, finely chopped
* 1/2 cup feta cheese, crumbled
* 1/4 cup fresh basil, chopped
* 1/4 cup olive oil (reserved from sun-dried tomatoes)
* 2 tablespoons balsamic vinegar
* Salt and pepper to taste

Step by Step Instructions

1. Cook the pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine cooked pasta, sun-dried tomatoes, olives, red onion, feta cheese, and fresh basil.
3. In a small bowl, whisk together the reserved oil from the sun-dried tomatoes, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to combine.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to blend.

Tips for Best Results

Use pasta shapes with grooves or twists so the dressing and little bits of tomato cling well. If the sun-dried tomatoes feel too oily, briefly blot them on a paper towel before chopping to control the dressing texture. Taste and adjust salt and pepper after tossing since olives and feta already contribute saltiness. For a pop of color and crunch, add toasted pine nuts or chopped bell pepper just before serving. If you want more tang, swap balsamic for a splash of red wine vinegar and a pinch of sugar.

Storage and Make Ahead

This pasta salad keeps well and can be made a few hours ahead for flavors to meld, or stored in an airtight container for up to three days. When refrigerating, bring it to room temperature for 15 minutes before serving to soften the olive oil if it has solidified. If the salad dries out a bit after chilling, stir in a teaspoon or two of extra olive oil or reserved tomato oil to revive it.

Final Thought

Simple, quick, and full of personality, this sun-dried tomato pasta salad is an easy weeknight winner and a showy potluck contribution. It pairs beautifully with grilled vegetables or a crisp green side and looks gorgeous on a serving platter for guests. Keep the components flexible and enjoy creating your favorite version.