Sun Dried Tomato Pasta Salad (Printable)
Mediterranean pasta salad with sun-dried tomatoes, olives, basil and feta in a tangy red wine vinaigrette.
# What You Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Herbs
02 - ⅔ cup sun-dried tomatoes packed in oil, drained and sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - ½ cup Kalamata olives, pitted and halved
06 - ½ cucumber, diced
07 - ¼ cup fresh basil, chopped
08 - 2 tbsp fresh parsley, chopped
→ Cheese (optional)
09 - ½ cup feta cheese, crumbled
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 garlic clove, minced
13 - 1 tsp Dijon mustard
14 - ½ tsp dried oregano
15 - Salt and pepper, to taste
# How To Cook:
01 - Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold running water to halt cooking and cool completely. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, sliced sun-dried tomatoes, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, diced cucumber, chopped basil, and chopped parsley.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and freshly ground black pepper until emulsified and smooth.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly, ensuring every component is evenly coated with the vinaigrette.
05 - Gently fold in the crumbled feta cheese, if using, taking care not to break it down entirely. Taste the salad and adjust salt and pepper as needed.
06 - Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The dressing doubles as a marinade, so if you let it sit overnight the flavors deepen into something genuinely addictive.
- It travels beautifully and actually tastes better at room temperature, which makes it a stress free contribution to any gathering.
02 -
- Rinsing pasta feels wrong to many home cooks but it is essential here because residual starch makes the dressing slide off instead of clinging.
- The salad improves dramatically after a few hours in the refrigerator, so making it ahead is not just allowed but actively encouraged.
03 -
- Reserve a tablespoon of the oil from the sun dried tomato jar and whisk it into the dressing for an extra layer of flavor you cannot get anywhere else.
- Use the largest mixing bowl you own because tossing pasta salad in a cramped space leads to uneven dressing and spilled ingredients on the counter.