Sun Dried Tomato Pasta Salad Recipe
Are you hosting a backyard picnic or need a simple lunch option for a busy week? This vibrant Sun Dried Tomato Pasta Salad recipe is the ultimate side dish to brighten up your table. It combines chewy pasta, tangy tomatoes, fresh herbs, and a savory homemade dressing that everyone loves.
Equipment
- Large pot
- Colander or strainer
- Large mixing bowl
- Small glass jar or bowl
- Sharp chef's knife and cutting board
Ingredients
- Rotini or penne pasta – 12 ounces
- Sun-dried tomatoes in oil – 1 cup, drained and chopped
- Feta cheese – 1/2 cup, crumbled
- Pitted kalamata olives – 1/2 cup, halved
- Fresh baby arugula or spinach – 2 cups
- Toasted pine nuts or sliced almonds – 1/4 cup
- Extra virgin olive oil – 1/3 cup
- Red wine vinegar – 2 tablespoons
- Garlic – 1 clove, finely minced
- Dried oregano – 1 teaspoon
- Salt and black pepper, to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil on your stove. Add the rotini pasta and cook according to the package instructions for perfect al dente texture.
Drain and Cool
- Pour the cooked pasta into a colander in your sink to drain the hot water. Rinse the pasta with cold water for a few seconds to stop the cooking process completely.
Whisk the Vinaigrette
- In a small glass jar, combine the olive oil, red wine vinegar, minced garlic, and oregano. Whisk vigorously until the dressing becomes smooth, then season with salt and pepper.
Chop the Mix-Ins
- Place your drained sun-dried tomatoes, kalamata olives, and fresh arugula on a clean cutting board. Use a sharp knife to chop everything into bite-sized pieces for easy eating.
Combine the Salad
- Transfer the cooled pasta into your largest mixing bowl. Pour the chopped sun-dried tomatoes, olives, arugula, and toasted pine nuts directly over the top of the noodles.
Dress the Pasta
- Pour your homemade vinaigrette dressing over the colorful salad ingredients. Use large spoons to toss everything together gently until the pasta is coated evenly with the oil.
Add Feta Cheese
- Sprinkle the crumbled feta cheese over the tossed pasta salad at the very end. Stir gently one last time so the delicate cheese does not break apart too much.
Notes
Save the Tomato Oil: Use the flavorful oil from the sun-dried tomato jar for your salad dressing base.Add Extra Protein: Toss in grilled chicken slices, juicy shrimp, or a can of drained chickpeas easily.Swap the Cheese: Use fresh mozzarella pearls or shaved parmesan if you do not like tangy feta cheese.Gluten-Free Option: Use your favorite chickpea or brown rice pasta to make this dish completely gluten-free.Let It Rest: Chill the salad for an hour before serving to let the pasta absorb the dressing.Refrigerator Storage: Keep the pasta salad in an airtight container in the fridge for up to four days.Avoid Freezing: Do not freeze this salad because the fresh arugula and feta will become very mushy.Revive the Dressing: Toss the cold leftovers with a splash of olive oil if it looks dry later.