Sun-Dried Tomato Pasta Salad

This Sun-Dried Tomato Pasta Salad is a vibrant swirl of fusilli, sun-dried tomatoes, cherry tomatoes, and fresh herbs tossed in a tangy balsamic dressing for a colorful, refreshing pasta salad that shines. Twirls of tender fusilli mingle with chewy sun-dried tomatoes, juicy cherry tomatoes, and fragrant basil, all coated in a zippy balsamic-olive oil dressing. Cool, fresh, and bursting with flavor, this beginner-friendly dish is the perfect lunch or picnic side that you can whip up in under an hour.

Key Ingredients

Let’s gather the fresh, flavorful ingredients that make this Sun-Dried Tomato Pasta Salad so irresistible:

• 8 oz fusilli pasta: Twisty noodles that soak up the tangy oil and dressing perfectly.
• 1/2 cup sun-dried tomatoes packed in oil drained and chopped: Intense, chewy bites that bring concentrated tomato flavor.
• 1/2 cup cherry tomatoes halved: Juicy pops that add freshness and sweetness.
• 1/4 cup red onion finely chopped: Sharp bite that balances the sweetness of the tomatoes.
• 1/3 cup fresh basil chopped: Aromatic herb that lifts the salad with its fragrant, sweet notes.
• 2 tbsp olive oil: Creates a smooth, rich base for the dressing.
• 1 tbsp balsamic vinegar: Adds tangy sweetness and depth to the dressing.
• 1 clove garlic minced: Pungent punch that infuses the salad with savory warmth.
• 1/4 tsp salt: Enhances all the flavors, seasoning each component.
• 1/4 tsp black pepper: Provides subtle heat and rounds out the seasoning.
• 1/4 cup crumbled feta cheese: Creamy, salty crumbles that add richness.
• 2 tbsp chopped fresh parsley: Bright herb that finishes the salad with color and freshness.

How To Make Sun-Dried Tomato Pasta Salad

This recipe is incredibly approachable—just cook your fusilli until perfectly al dente, toss in sun-dried tomatoes, cherry tomatoes, red onion, and garlic, then bring it all together with a simple olive oil–balsamic dressing. After folding in fresh basil, parsley, and feta, a quick chill in the fridge helps the flavors unite beautifully. Follow these easy steps to create a pasta salad that’s bursting with texture, color, and Mediterranean flair:

1. Bring a large pot of salted water to a boil and cook the fusilli pasta until al dente, about 8 to 10 minutes. Be sure to add a generous pinch of salt to the boiling water to season the pasta from within.

2. Drain the pasta and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl. This also helps prevent the noodles from sticking together and cools them quickly.

3. Add the chopped sun-dried tomatoes, cherry tomatoes, red onion, and garlic to the pasta. Spread everything evenly so each spiral is studded with flavor.

4. Drizzle the olive oil and balsamic vinegar over the pasta mixture, then sprinkle in the salt and black pepper. Combine gently to avoid crushing the tomatoes while ensuring the dressing coats all ingredients.

5. Gently toss the salad to combine all ingredients evenly. Use tongs or two large spoons to lift and turn the salad, making sure nothing settles at the bottom.

6. Fold in the fresh basil, parsley, and crumbled feta cheese. Be delicate with the basil leaves to keep their color vibrant and the feta in crumbly clusters.

7. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Chilling helps the dressing soak into the pasta for maximum flavor.

8. Give the salad a final toss before serving. This final mix ensures every bite is balanced and beautifully coated.

Serving Suggestions

Whether you’re hosting a backyard BBQ or packing lunch for work, this Sun-Dried Tomato Pasta Salad shines in a variety of settings. It’s flexible, vibrant, and pairs well with proteins or stands beautifully on its own. Here are four ways to serve it that will please any crowd and make your meal pop with color and taste:

• Serve it chilled straight from the fridge for a refreshing contrast on hot summer days.
• Pair with grilled chicken or shrimp to turn it into a hearty, protein-packed main course.
• Scoop onto baby spinach or arugula on a platter for a leafy, green base.
• Pack in individual mason jars layered with dressing at the bottom to create a portable, make-ahead lunch.

Tips For Perfect Sun-Dried Tomato Pasta Salad

Making the perfect Sun-Dried Tomato Pasta Salad is all about timing and ingredient quality. A few simple pointers will take this dish from great to unforgettable—whether you need a gluten-free swap, want to deepen flavors, or crave extra textures, these tips have you covered:

• Use gluten-free pasta for a gluten-free version, ensuring everyone can enjoy this salad.
• Make the salad a day ahead to deepen the flavors as the ingredients marinate together.
• Add olives or artichoke hearts for extra flavor and texture when you want a Mediterranean twist.
• Store leftovers in an airtight container in the refrigerator for up to 3 days to keep the salad fresh.

How To Store It

Storing this pasta salad properly ensures you enjoy its bright flavors even after the first serving. From quick chilling to using the right containers, follow these methods to keep your salad tasting fresh and safe over the next few days:

• Store in an airtight container: sealing in moisture and flavor while preventing fridge odors from sneaking in.
• Refrigerate within 2 hours of serving: this prevents bacterial growth and maintains freshness.
• Use a shallow container: spreads the salad out for quicker, even cooling.
• Consume within 3 days: for the best taste and texture before the ingredients start to soften too much.

Frequently Asked Questions

Here are some answers to common queries about this Sun-Dried Tomato Pasta Salad:

• Q: How long does it take to prepare this recipe?

A: It takes about 10 minutes to prep the ingredients—chopping sun-dried and cherry tomatoes, red onion, garlic, basil, and parsley—plus 8 to 10 minutes to cook the pasta until al dente. Tossing, assembling, and a brief 30-minute chill bring the total to roughly 50 to 55 minutes from start to finish.

• Q: Can I make this salad ahead of time?

A: Yes. After tossing together the cooked pasta, vegetables, dressing, herbs, and feta, cover and refrigerate the salad for at least 30 minutes or up to 24 hours. This resting period allows the flavors to meld, and the textures soften slightly for an even richer taste.

• Q: How should I store leftovers, and how long will they last?

A: Transfer leftovers to an airtight container and refrigerate immediately. Stored properly, the pasta salad will stay fresh for up to 3 days. Give the salad a gentle toss before serving to redistribute any dressing that has settled.

• Q: What can I use if I need a gluten-free or vegan version?

A: For a gluten-free version, simply swap the fusilli for your favorite gluten-free pasta and follow the same instructions. To make it vegan, replace feta with crumbled tofu or a plant-based feta alternative, and ensure your sun-dried tomatoes are free of animal-derived additives.

• Q: How do I prevent the pasta from sticking together after draining?

A: Rinse the pasta under cold running water immediately after draining. This stops the cooking process and washes away excess starch that causes sticking. Then transfer it to a large mixing bowl and toss lightly with the olive oil and balsamic vinegar to coat each piece before adding the remaining ingredients.

• Q: What additional ingredients can I add for extra flavor and texture?

A: You can fold in sliced olives, artichoke hearts, diced bell peppers, or sweet corn for variation. To boost protein, stir in cooked chickpeas, grilled chicken, or shrimp. Fresh baby spinach or arugula can also be added just before serving for a leafy green component.

• Q: How should I serve the pasta salad for best results?

A: Serve chilled or at cool room temperature. Give the salad a final gentle toss to redistribute dressing and toppings, then plate it in a shallow bowl or a large serving platter. Garnish with an extra sprinkle of fresh parsley or basil for a vibrant presentation.

What Makes This Special

This Sun-Dried Tomato Pasta Salad works because it strikes the perfect balance between tangy, sweet, and herbaceous notes—all wrapped up in those fun fusilli spirals. The chew of sun-dried tomatoes and the creamy feta crumbles add exciting contrast, while a quick chill turns every bite into a flavor fiesta. Feel free to print and save this recipe for your next meal prep or picnic adventure. If you try it, I’d love to hear how it goes—drop your comments, questions, or feedback below!

Print Recipe

Sun-Dried Tomato Pasta Salad

Author: Noah Blake Courses: Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Rest Time 30 mins Total Time 55 mins

Calories: 325

Description

Twirls of tender fusilli mingle with chewy sun-dried tomatoes, juicy cherry tomatoes, and fragrant basil, all coated in a zippy balsamic-olive oil dressing. Cool, fresh, and bursting with flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 8 oz fusilli pasta

• ¹⁄₂ cup sun-dried tomatoes packed in oil drained and chopped

• ¹⁄₂ cup cherry tomatoes halved

• ¹⁄₄ cup red onion finely chopped

• ¹⁄₃ cup fresh basil chopped

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 clove garlic minced

• ¹⁄₄ tsp salt

• ¹⁄₄ tsp black pepper

• ¹⁄₄ cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the fusilli pasta until al dente, about 8 to 10 minutes.
2. Drain the pasta and rinse under cold water to stop the cooking process, then transfer to a large mixing bowl.
3. Add the chopped sun-dried tomatoes, cherry tomatoes, red onion, and garlic to the pasta.
4. Drizzle the olive oil and balsamic vinegar over the pasta mixture, then sprinkle in the salt and black pepper.
5. Gently toss the salad to combine all ingredients evenly.
6. Fold in the fresh basil, parsley, and crumbled feta cheese.
7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
8. Give the salad a final toss before serving.

Nutrition Facts

Serving Size 4

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Amount Per Serving

Calories 81kcal

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Note

• Use gluten-free pasta for a gluten-free version
• Salad can be made a day ahead to deepen the flavors
• Add olives or artichoke hearts for extra flavor and texture
• Store leftovers in an airtight container in the refrigerator for up to 3 days

Keywords: sun-dried tomato pasta salad,pasta salad,summer salad,vegetarian pasta salad,easy lunch recipe,make-ahead salad