Sun-Dried Tomato Pasta Salad

There’s something about a Sun-Dried Tomato Pasta Salad that feels like a warm hug on a plate. It’s bright, flavorful, and perfect for any occasion, whether it’s a picnic in the park or a cozy family dinner. This delightful dish combines the rich tang of sun-dried tomatoes with al dente pasta, fresh greens, and a hint of garlic, making it a go-to recipe you’ll want to whip up time and time again. Trust me, once you make it, you’ll never look at pasta salad the same way.

I often think of this Sun-Dried Tomato Pasta Salad as a cornerstone of my kitchen repertoire. It’s quick to prepare, perfect for meal prep, and honestly, it just tastes like summer. The sun-dried tomatoes bring a unique depth of flavor that contrasts beautifully with the creamy cheese and fresh veggies. Plus, it’s an excellent dish for feeding a crowd, making it a favorite for potlucks and gatherings. If you’re in the mood for something equally bright and delicious, check out my Caprese Salad Recipe for another perfect side dish.

Ingredients

• 1 pound pasta (any short shape, like penne or fusilli)
• 1 cup sun-dried tomatoes (packed in oil, roughly chopped)
• 1 cup fresh spinach (or arugula, chopped)
• 1/2 cup black olives (sliced)
• 1/2 cup feta cheese (crumbled, or swap for mozzarella cubes)
• 1/2 red onion (finely chopped)
• 3 cloves garlic (minced)
• 1/4 cup fresh basil (chopped, plus more for garnish)
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

Step 1:

Begin by cooking the pasta according to package directions, until al dente. Drain and rinse under cold water to stop the cooking process. This helps to keep the pasta from getting mushy.

Step 2:

In a large bowl, combine the sun-dried tomatoes, spinach, olives, feta cheese, red onion, garlic, and fresh basil. Mix them gently to blend the flavors.

Step 3:

Add the cooled pasta to the bowl of veggies and cheese. Drizzle with olive oil and balsamic vinegar. Toss everything together until the pasta is well-coated with the dressing.

Step 4:

Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Trust me, it gets better the longer it sits.

Step 5:

Serve chilled or at room temperature, garnished with additional fresh basil if desired.

Nutritional Information

This Sun-Dried Tomato Pasta Salad is not only delicious but also packed with nutrients. Each serving contains approximately 350 calories, 12 grams of protein, and is rich in vitamins from the greens and tomatoes. Plus, the healthy fats from olive oil and olives contribute to heart health.

Healthier Alternatives

Looking for ways to lighten this dish? You can use whole wheat or lentil pasta for added fiber. If you’re keen on cutting down calories, consider swapping feta for a reduced-fat cheese or omitting it altogether. Increasing the amount of veggies is another great way to boost the nutritional profile.

Serving Suggestions

This pasta salad pairs beautifully with grilled chicken or shrimp for a heartier meal. It also shines next to dishes like my Panzanella Salad Recipe, which complements the Mediterranean flavors nicely. Set it alongside some crusty bread, and you have a feast.

Common Mistakes

One of the most common mistakes is overcooking the pasta. Make sure to stick to the al dente instructions on the package; this not only avoids mushiness but also allows the pasta to absorb the dressing better. Additionally, don’t skip the resting time in the fridge; this is crucial for developing the flavor.

Storing Tips

• Store leftovers in an airtight container in the fridge for up to four days.
• If you find the pasta salad has absorbed too much dressing, drizzle a bit more olive oil and vinegar before serving.
• For meal prep, you can prepare the components separately and combine them the day you’re serving for best freshness.

FAQs

• Q1: Can I use fresh tomatoes instead of sun-dried?
  A1: Yes, but you’ll want to cook them down a bit first to concentrate their flavors. Sun-dried tomatoes add a unique richness that fresh tomatoes won’t replicate on their own.
• Q2: How can I make this vegan?
  A2: Simply omit the cheese and use a vegan pasta option. You can also enhance flavors with nutritional yeast.
• Q3: Is it okay to make this salad in advance?
  A3: Absolutely; In fact, preparing it a day in advance lets the flavors meld beautifully, making it even tastier.

I hope you enjoy making this Sun-Dried Tomato Pasta Salad as much as I do. It’s one of those recipes that brings everyone together, whether you’re at a family gathering or having a quiet night in. Happy cooking, my friends!

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