Sun Dried Tomato Pasta Salad
Ingredients
Method
- Cook the bow tie pasta according to package directions until al dente. Drain and rinse under cold water for about 2 minutes to stop the cooking. Transfer to a large serving bowl.
- Add the sun-dried tomatoes, mozzarella pearls, chopped spinach, garbanzo beans, artichoke hearts, and shaved Parmesan to the bowl with the pasta. Toss gently to combine.
- In a small jar or measuring cup, combine the reserved oil from the sun-dried tomatoes with enough olive oil to total 1/2 cup. Add the beef broth, red wine vinegar, Dijon mustard, dried oregano, dried thyme, and a generous pinch of salt and pepper.
- Secure the lid on the jar and shake vigorously until the dressing is emulsified and well blended.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Garnish with fresh parsley and serve immediately, or refrigerate for up to 2 hours before serving for a chilled pasta salad.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Sun Dried Tomato Pasta Salad
It’s 90°F outside, the AC is barely keeping up, and you need lunch that’s not a sad sandwich. Last thing you want is to turn on the oven, right? That’s exactly why this sun dried tomato pasta salad became my summer go-to.
I stumbled onto this combination during a heatwave last July. I had a jar of sun-dried tomatoes staring at me from the pantry, some bow tie pasta, and a fridge full of odds and ends. What came together was so much more than the sum of its parts. The tangy pop of sun-dried tomato, the creamy bite of fresh mozzarella, the tender artichoke hearts, and that zesty homemade dressing – it’s a California-inspired dream.
Here’s why this one’s different. It’s a no-cook pasta salad after you boil the pasta, which means you’re not sweating over a stove. It’s make-ahead friendly, actually getting better as it sits. And it’s crowd-pleasing – I’ve brought this to potlucks and watched it disappear before the grilled stuff even came off the flames.
Plus, it’s versatile. You can serve it as a side or add some grilled chicken to make it a full meal. But honestly? I eat it straight from the bowl as lunch all week long.
Ingredient Notes
Let’s talk about what goes into this pasta salad with sun dried tomatoes. Each ingredient pulls its weight, and there’s no filler here.
- Bow tie pasta (farfalle): I love farfalle for pasta salad. Those little nooks and crannies catch the dressing perfectly. You could swap in rotini or penne if that’s what you have – just keep it a shorter shape that holds onto things.
- Oil-packed julienne-cut sun-dried tomatoes: This is the star. The oil-packed ones are already soft and flavorful, so no need to rehydrate. And here’s the trick – reserve that oil. I once used oil-packed tomatoes without draining – big mistake, too greasy. But using that oil in the dressing? That’s genius. It infuses every bite with concentrated tomato flavor.
- Fresh mozzarella pearls: Those little balls of creamy goodness. Halve them if they’re on the larger side. The key is adding them after the pasta has cooled completely – otherwise you’ll end up with melted mozzarella blobs.
- Baby spinach: Finely chopped, it wilts slightly into the salad without being overwhelming. Adds color and a fresh, mild flavor.
- Garbanzo beans (chickpeas): These add protein and a nice creamy texture. Drain and rinse them well.
- Quartered artichoke hearts: Canned is fine, just drain them. They bring that tangy, slightly briny flavor that makes this feel like something from a fancy deli.
- Shaved Parmesan: Salty, nutty, perfect. Shave it yourself from a block if you can – it melts into the salad beautifully.
The dressing is where the magic happens. Olive oil (partly the reserved sun-dried tomato oil), beef broth (yes, beef broth – it adds incredible savory depth), red wine vinegar, Dijon mustard, oregano, thyme, salt, and pepper. Shake it all in a jar and you’ve got a best dressing for pasta salad situation.
How to Make Sun Dried Tomato Pasta Salad
This comes together in about 20 minutes. Here are the four main stages, with some tips I’ve learned along the way.
Stage 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add your bow tie pasta and cook according to package directions until al dente. This is non-negotiable. Overcooked pasta in a cold salad turns into a mushy, sad mess. Scoop out about a mug of pasta cooking water just before draining – I’ll tell you why in a minute.
Drain the pasta, then rinse it under cold running water for about 2 minutes. This stops the cooking immediately and cools it down so it doesn’t melt the mozzarella later. Transfer to a large serving bowl.
Stage 2: Add the Mix-Ins
To the cooled pasta, add the sun-dried tomatoes, mozzarella pearls, chopped spinach, garbanzo beans, artichoke hearts, and shaved Parmesan. Toss gently to combine. You want everything evenly distributed without breaking the mozzarella.
Here’s a tip: if you’re making this ahead, you can hold off on the mozzarella and spinach until just before serving. They stay fresher that way. But for same-day eating, toss it all together.
Stage 3: Make the Dressing
In a small jar or measuring cup, combine the reserved oil from the sun-dried tomatoes with enough olive oil to total 1/2 cup. Add the beef broth, red wine vinegar, Dijon mustard, dried oregano, dried thyme, and a generous pinch of salt and pepper. Secure the lid and shake vigorously until emulsified.
The beef broth is my secret weapon. It adds a savory umami that you don’t get from just oil and vinegar. And the Dijon helps everything stay together instead of separating.
Stage 4: Dress and Serve
Pour the dressing over the salad and toss everything together until evenly coated. Garnish with fresh parsley. Serve immediately, or refrigerate for up to 2 hours for a chilled pasta salad.
Pro tip: Reserve about 3 tablespoons of dressing before pouring it all on. Pasta salads tend to dry out as they sit in the fridge. That reserved dressing is your secret weapon to freshen things up on Day 2. Just toss it in and watch the salad come back to life.
Recipe Tips for Best Results
After making this sun dried tomato pasta salad about a dozen times (not exaggerating), I’ve collected some hard-won wisdom. Here are the things I wish someone had told me.
Common Mistakes to Avoid
❌ Overcooking the pasta: Makes it mushy and slimy when stirred with other ingredients. ✅ Cook just to al dente. The pasta will continue to absorb dressing and soften slightly as it sits.
❌ Adding mozzarella while pasta is still warm: Causes melting and a gooey mess. ✅ Let pasta cool completely under cold running water first.
❌ Not reserving dressing to refresh later: Pasta salad dries out in the fridge. ✅ Save a few tablespoons to revive it the next day.
❌ Serving straight from the fridge: Cold pasta tastes dry because the dressing firms up. ✅ Let it sit at room temperature for about 30 minutes before serving, or microwave briefly to warm gently.
Another thing – let the flavors meld. This salad tastes even better after a few hours in the fridge. The pasta soaks up that dressing, the spinach softens slightly, and everything just comes together. It’s the perfect make ahead pasta salad for that reason.
For extra California flair, add diced avocado just before serving. But do it right before you eat – nobody wants brown avocado.
Variations and Add-Ins
This recipe is flexible, which is why I keep coming back to it. Here are some ways to switch it up.
- Add protein: Grilled chicken, steak, or even some leftover rotisserie chicken turns this into a hearty main dish.
- Swap the cheese: Feta cheese adds a tangy saltiness that’s amazing. Or try crumbled goat cheese for something creamier. The feta cheese pasta salad version is a favorite in my house.
- Add olives: Kalamata olives bring that briny, umami punch. Just pit them first.
- Make it vegetarian: Swap the beef broth with vegetable broth. Works perfectly.
- Go gluten-free: Use your favorite gluten-free pasta shape. Just watch the cooking time – gluten-free pasta can go from al dente to mush fast.
- Add fresh herbs: Basil is a natural partner for sun-dried tomatoes. A pasta salad with sun dried tomatoes and basil is a classic combination.
- Try a different dressing: A lemon vinaigrette would be lovely here. Or go creamy with a yogurt-based dressing for a creamy sun dried tomato pasta salad.
Honestly, this is one of those recipes where you can clean out your fridge. Got some roasted red peppers? Throw them in. Some leftover grilled zucchini? Chop it up. It’s very forgiving.
Storage and Make-Ahead Tips
This sun dried tomato pasta salad is a dream for meal prep. Here’s how to store it and keep it tasting fresh.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. The flavors actually get better after a day.
- Refreshing: When you’re ready to eat, bring the salad to room temperature (about 30 minutes on the counter). Toss with that reserved dressing or a drizzle of olive oil to moisten. A brief stint in the microwave (30 seconds) can also help wake up the flavors.
- Don’t freeze: The texture of the pasta and vegetables will suffer. This one’s strictly a fridge situation.
- Make-ahead strategy: Cook the pasta, make the dressing, and prep all the mix-ins up to a day ahead. Store everything separately in the fridge. Toss together about an hour before serving. This keeps the spinach from getting too wilted and the mozzarella from absorbing too much dressing.
- Scaling: This recipe doubles easily for a crowd. Just use a bigger bowl and adjust the dressing proportionally.
Frequently Asked Questions
This sun dried tomato pasta salad has become my summer MVP. It’s the dish I bring to every barbecue, the lunch I pack for work, the thing I make when I need something satisfying without turning on the oven. Make this once, and I bet it’ll become yours too.
If you try it, let me know how it goes. And if you’re looking for more summer inspiration, I’m always sharing ideas over on my Pinterest board – come say hi!
Source: Health & Nutrition Research
