Sun Dried Tomato Pasta Salad (Print)
Bright pasta tossed with sun-dried tomatoes, cherry tomatoes, olives, cucumber and basil in a tangy red wine vinaigrette.
# What You Need:
→ Pasta
01 - 9 ounces 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 tablespoons fresh parsley, chopped
→ Cheese (optional)
09 - ½ cup feta cheese, crumbled
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 garlic clove, minced
13 - 1 teaspoon Dijon mustard
14 - ½ teaspoon dried oregano
15 - Salt and pepper, to taste
# How To Make It:
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 thoroughly and rinse under cold running water until completely cooled. Set aside to drain any excess moisture.
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 fresh basil, and chopped fresh parsley until evenly distributed.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, and dried oregano. Season with salt and freshly ground black pepper to taste. Continue whisking until the dressing is smooth and well emulsified.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but 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 too much. Distribute it evenly throughout the salad.
06 - Taste the salad and adjust the salt and pepper as needed. For the best flavor, refrigerate for at least 30 minutes before serving to allow the dressing to penetrate the pasta. Alternatively, serve immediately at room temperature.
# Expert Tips:
01 -
- The dressing doubles as a marinade for the vegetables, so every single bite is packed with flavor, not just coasted on top.
- It travels beautifully, which means it is the dish everyone asks you to bring to every picnic, potluck, and beach day from here to September.
02 -
- Do not skip rinsing the pasta after draining, because the residual heat will continue cooking it and you will end up with a gummy, clumpy salad instead of distinct, pleasant bites.
- The dressing tastes sharp on its own but mellows dramatically once it coats the pasta and vegetables, so trust the process and do not panic if it seems aggressive in the bowl.
03 -
- Reserve a tablespoon of the oil from the sun dried tomato jar and whisk it into the dressing for an extra layer of deep, savory tomato flavor that you cannot get anywhere else.
- Always taste the salad after chilling because cold temperatures mute flavors, and you will almost always need one more pinch of salt or a squeeze of vinegar to wake it back up.