Pasta Salad with Sundried Tomatoes

The best part is the dressing. Sun-dried tomatoes, capers, garlic, red wine vinegar, and olive oil are blended into a savory vinaigrette that coats every bite of pasta. Tossing the dressing with the pasta while it is still warm helps the noodles absorb more flavor, which makes this pasta salad taste even better after it sits.

This is the kind of no-mayo pasta salad that works for cookouts, potlucks, meal prep, picnics, and easy lunches. It is hearty enough to stand on its own but also makes a beautiful side dish with grilled chicken, shrimp, salmon, steak, or sandwiches.

✔️ Ingredients, Substitutions & Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Short Pasta: Fusilli or rotini are ideal because their spiral shape catches the sun-dried tomato dressing. Bow ties, penne, cavatappi, or small shells also work.
• Sun-Dried Tomatoes in Oil: Use oil-packed sun-dried tomatoes for the best texture and flavor. They are softer than dry-packed tomatoes and blend easily into the dressing.
• Cherry Tomatoes: Fresh tomatoes add juiciness and a fresh pop of flavor. Any type of tomato can be used.
• Kalamata Olives: These add a salty, briny bite. You can use black olives if you prefer a milder flavor.
• Roasted Red Bell Peppers: Jarred roasted peppers add sweetness, color, and convenience. Drain them well before chopping. You can also roast your own bell peppers at home.
• Feta Cheese: Cut the feta into small chunks instead of crumbling it too finely so you get creamy, salty bites throughout the salad.
• Chickpeas: Chickpeas make the salad heartier. Drain them well before adding them to the pasta salad.

For the Vinaigrette

• Red Wine Vinegar: Adds acidity and keeps the pasta salad bright. You can use white wine vinegar or a little fresh lemon juice if needed.
• Olive Oil: Gives the dressing body and helps carry the flavor of the sun-dried tomatoes, garlic, herbs, and capers.
• Garlic: One fresh garlic clove is enough. Since the garlic is raw, a little goes a long way – but if you want more garlic – go ahead and add it.
• Capers: Capers add briny, salty brightness to the dressing. They help balance the sweetness of the sun-dried tomatoes.
• Parmesan Cheese: Freshly grated Parmesan adds savory depth to the dressing and the finished salad.
• Fresh Herbs: Parsley and basil make the salad taste fresh and bright. Add them after the pasta has cooled so they stay vibrant.

🔎 How to Make Pasta Salad with Sun Dried Tomatoes

Scroll to the printable recipe card below for exact instructions and cooking times.

1. Make the dressing: Add the drained sun-dried tomatoes, red wine vinegar, olive oil, garlic, capers, salt, and black pepper to a food processor or blender. Process until almost smooth.

2. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
3. Dress the pasta while warm. Drain the pasta and transfer it to a large bowl. Add the sun-dried tomato dressing while the pasta is still hot and toss well. Warm pasta absorbs the dressing better than cold pasta.

4. Cool the pasta: Let the dressed pasta cool before adding the cheese, fresh tomatoes, herbs, and the rest of the ingredients.
5. Add the mix-ins: Add the cherry tomatoes, Kalamata olives, roasted red peppers, chickpeas, feta, chopped sun-dried tomatoes, Parmesan, parsley, and basil.
6. Toss and season: Gently toss until everything is evenly coated. Taste and season with additional salt and black pepper as needed.

🔎 What to Serve with Pasta Salad with Sun Dried Tomatoes?

This pasta salad is hearty enough for lunch but also works beautifully as a side dish. Serve it with balsamic grilled chicken, grilled shrimp, salmon, steak kebabs, burgers, sandwiches, or roasted vegetables. It is especially good for summer cookouts, potlucks, picnics, and easy make-ahead dinners.

✔️ Make-Ahead, Storage & Serving

• Make-Ahead: This pasta salad can be made several hours ahead or up to 1 day in advance. For the freshest flavor, reserve a little parsley, basil, and Parmesan to add right before serving.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Before Serving: Let the pasta salad sit at room temperature for about 15 to 20 minutes before serving. Cold pasta can taste muted, so this helps the flavors wake up.
• Refreshing Leftovers: If the salad seems a little dry after chilling, toss it with a small drizzle of olive oil and a splash of red wine vinegar.
• Freezing: I don’t recommend freezing pasta salad. The pasta, tomatoes, herbs, and cheese do not thaw with the best texture.

💛 Conscious Bites

Your priorities, your recipe. Learn about Intentional Cooking.

Time & Convenience: This is the kind of recipe that works with real life. You can make it ahead, keep it in the refrigerator, and serve it for lunches, potlucks, cookouts, or easy dinners. The dressing is made in a blender or food processor, and the rest is mostly chopping and tossing.

Health & Healing: This no-mayo pasta salad is colorful, satisfying, and full of plant-forward ingredients like tomatoes, chickpeas, herbs, olives, and peppers. It is not trying to be “diet food”; it is a practical, flavorful way to add more variety, fiber, and fresh ingredients to the table.

Community, Culture and Tradition: Pasta salads are gathering food. They show up at potlucks, family cookouts, summer parties, and shared tables because they are easy to make, easy to transport, and easy to serve. This version brings together Mediterranean-inspired ingredients in a way that feels generous, colorful, and welcoming.

🤔 Frequently Asked Questions

Pasta Salad with Sun Dried Tomatoes

Kathy McDaniel

This colorful pasta salad with sun dried tomatoes is tossed with a bold sun-dried tomato vinaigrette, feta, olives, chickpeas, cherry tomatoes, roasted peppers, Parmesan, and fresh herbs. It’s fresh, hearty, and perfect for potlucks, cookouts, meal prep, or an easy make-ahead lunch.

Print Pin

Prep 15 minutes mins

Cook 15 minutes mins

Total 30 minutes mins

Makes 6

Ingredients 

1x2x3x

For the Salad Dressing

• ▢ 5 pieces sun-dried tomatoes in oil, drained
• ▢ 2 tablespoons red wine vinegar
• ▢ 6 tablespoons olive oil
• ▢ 1 large garlic clove, chopped
• ▢ 1 teaspoon capers, drained
• ▢ 1/2 teaspoon sea salt or kosher salt
• ▢ 3/4 teaspoon freshly ground black pepper

For the Pasta Salad

• ▢ 1/2 pound dried fusilli, rotini, or another spiral pasta
• ▢ Kosher or sea salt, for the pasta cooking water
• ▢ 1 pint cherry tomatoes, halved
• ▢ 3/4 cup Kalamata olives, pitted and sliced in half or thirds
• ▢ 1 small jar roasted red bell peppers, drained and chopped
• ▢ 8 ounces feta cheese, cut into small chunks
• ▢ 1/2 cup canned chickpeas, drained
• ▢ 6 pieces sun-dried tomatoes in oil, drained and chopped
• ▢ 1/2 cup freshly grated Parmesan cheese
• ▢ 2 tablespoons chopped flat-leaf parsley
• ▢ 2 tablespoons chopped fresh basil

Instructions 

1. Add the drained sun-dried tomatoes, red wine vinegar, olive oil, garlic, capers, salt, and black pepper to a food processor or blender. Process until almost smooth. Set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
3. Drain the pasta and transfer it to a large bowl. Add the sun-dried tomato dressing while the pasta is still hot and toss to combine. Let the pasta cool before adding the remaining ingredients.
4. Once cooled, add the cherry tomatoes, Kalamata olives, roasted red bell peppers, chickpeas, feta, chopped sun-dried tomatoes, Parmesan, parsley, and basil.
5. Gently toss until well combined. Taste and season with additional salt and black pepper as needed. Serve chilled or at room temperature.

Notes

• Parsley: I prefer flat leaf parsley aka Italian parsley over curly parsley which is pretty but tasteless. 
• Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best texture and flavor. They are softer than dry-packed tomatoes and blend easily into the dressing. If using dry-packed sun-dried tomatoes, soften them first in hot water, then drain well before using.
• Cook the pasta al dente: Pasta softens a little as it sits with the dressing. Cooking it al dente keeps the salad from turning mushy.
• Toss the dressing with hot pasta: This is one of the most important steps. Warm pasta absorbs vinaigrette better than cold pasta, which gives the salad deeper flavor.
• Drain the roasted peppers and sun-dried tomatoes well: Too much extra oil or liquid can make the pasta salad feel heavy.
• Make-Ahead: This pasta salad can be made several hours ahead or up to 1 day in advance. 
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Before Serving: Let the pasta salad sit at room temperature for about 15 to 20 minutes before serving. Cold pasta can taste muted, so this helps the flavors wake up.
• Refreshing Leftovers: If the salad seems a little dry after chilling, toss it with a small drizzle of olive oil and a splash of red wine vinegar.

Nutrition

Calories: 458 kcal, Carbohydrates: 38 g, Protein: 15 g, Fat: 28 g, Saturated Fat: 9 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 15 g, Cholesterol: 41 mg, Sodium: 1183 mg, Potassium: 376 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 891 IU, Vitamin C: 25 mg, Calcium: 299 mg, Iron: 2 mg

Love From-Scratch Recipes? Be Part of Our Community!

Leave a Comment

Add Me As a Trusted Google Source

?