Sun Dried Tomato Pasta Salad: A Bright, Tangy Summer Delight

When summer arrives, bringing with it long sunny days and the scent of fresh herbs in the air, my kitchen always shifts toward lighter, brighter dishes. One such staple is this Sun Dried Tomato Pasta Salad, a recipe that brings together tangy sun-dried tomatoes, al dente pasta, briny olives, crunchy vegetables, and creamy feta — all wrapped in a zesty vinaigrette.

This dish is not just a side—it’s a centerpiece. I remember my grandmother, who despite her Italian roots, embraced flavors from all cuisines. She’d often experiment with bold ingredients, and sun-dried tomatoes were one of her favorite additions to cold pasta salads. This recipe, though inspired by American summer cookouts, carries the Mediterranean charm she loved.

Let’s dive into a salad that balances ease and flavor, and is sure to become your new go-to for every picnic, BBQ, or breezy dinner on the patio.

Why Make This Sun Dried Tomato Pasta Salad?

• Ready in under 30 minutes
• Perfect for picnics, BBQs, and potlucks
• Bursting with flavor from simple, quality ingredients
• Make-ahead friendly for busy schedules
• Customizable and naturally vegetarian

This recipe also holds up beautifully in the refrigerator, making it a favorite for weekly meal prep or party planning.

Ingredients Overview

Here’s what you’ll need to make a fresh and flavorful sun dried tomato pasta salad for six servings:

For the Salad

• 12 oz (340g) rotini or fusilli pasta – Short, spiraled shapes hold dressing well.
• 1 cup sun-dried tomatoes in oil – Drained and chopped for tang and texture.
• 1 cup cherry tomatoes – Halved, for juicy freshness.
• 1/2 cup red bell pepper – Adds crunch and sweetness.
• 1/2 cup Kalamata olives – Briny, bold flavor.
• 1/4 cup red onion – Sharp and aromatic.
• 1/2 cup feta cheese – Creamy and salty.
• 1/4 cup fresh basil leaves – Adds herbaceous brightness.
• 2 tbsp capers (optional) – For an extra salty, tangy punch.

For the Dressing

• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced
• Salt and freshly ground black pepper, to taste

How to Make Sun Dried Tomato Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool. This stops the cooking process and keeps the texture ideal for salad.

Step 2: Prepare the Dressing

In a small mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, and pepper. The mustard helps the dressing emulsify, creating a smooth and balanced vinaigrette.

Step 3: Chop and Prep Ingredients

While the pasta cools, chop the sun-dried tomatoes, halve the cherry tomatoes, slice the olives and red onions, and dice the bell pepper. Crumble the feta cheese and chiffonade the basil leaves.

Step 4: Combine and Toss

In a large mixing bowl, combine the cooked pasta, all the chopped vegetables, olives, sun-dried tomatoes, and feta. Pour the dressing over the mixture and toss well until everything is coated.

Step 5: Chill and Serve

Cover and refrigerate the pasta salad for at least 30 minutes, ideally an hour or more. This allows the flavors to meld and intensify. Before serving, give it a gentle toss and garnish with extra basil and feta if desired.

Flavor Tips and Tricks

• Use oil-packed sun-dried tomatoes. They tend to be softer and more flavorful than dry-packed ones.
• Let the salad rest. Pasta salads benefit from resting time so the flavors soak into the noodles.
• Balance your salt. Capers, feta, and olives are all salty, so taste before adding more salt.
• Add freshness. A handful of chopped parsley or baby spinach can enhance the green notes.

Ingredient Substitutions

This pasta salad is highly adaptable. Here are a few smart swaps:

• Feta cheese: Try goat cheese or a plant-based alternative for a vegan version.
• Kalamata olives: Use green olives or black olives for a different flavor profile.
• Basil: Sub in parsley, dill, or even arugula for a peppery twist.
• Pasta: Farfalle, penne, or even orzo all work beautifully.

Variations to Explore

This recipe is a wonderful base for creative twists:

Protein Boosts

• Grilled chicken or shrimp for a heartier salad.
• Chickpeas or cannellini beans for a plant-based protein.
• Tuna or salmon for a Mediterranean-inspired meal.

Add-Ins

• Roasted red peppers for a smoky touch.
• Artichoke hearts for a briny, tender addition.
• Toasted pine nuts or walnuts for crunch.

Make It a Meal

Serve with crusty bread and a chilled white wine for a complete summer dinner.

How to Store Leftovers

This pasta salad holds up well and can even improve overnight.

• Refrigerator: Store in an airtight container for up to 3 days.
• Do not freeze: The texture of pasta and fresh vegetables will degrade upon freezing.
• Revive leftovers: A splash of olive oil and vinegar can refresh the salad before serving again.

Nutrition Information (Per Serving)

Approximate values based on 6 servings:

• Calories: 410
• Protein: 10g
• Fat: 22g
• Carbohydrates: 42g
• Fiber: 4g
• Sodium: 600mg

These numbers can vary depending on ingredient brands and substitutions.

Pairing Suggestions

To round out your summer meal, serve this pasta salad with:

• Grilled meats: Chicken skewers, lamb chops, or fish.
• Light soups: Chilled gazpacho or cucumber soup.
• Drinks: Sparkling lemonade, white sangria, or crisp Sauvignon Blanc.

The Story Behind the Dish

Every summer, we’d gather under the grapevine-covered pergola in my grandmother’s backyard. The table would be laid with simple yet beautiful dishes: bowls of marinated vegetables, crusty bread, pitchers of iced tea, and always, a colorful pasta salad.

This particular recipe came out of her love for combining pantry staples with garden-fresh herbs. She often sun-dried her tomatoes on the porch, using a mesh screen and the power of the sun. That concentrated tomato flavor became the heart of many dishes, and today, it’s the star of this pasta salad.

Try More Pasta Perfection

If you’re a fan of Mediterranean pasta dishes, don’t miss the fresh and herby Caprese Pasta Salad with Creamy Pesto—another make-ahead summer favorite.

For a heartier take that brings in protein, you’ll love the Mediterranean Chicken Pasta Salad with grilled chicken and lemony notes.

Love Veggie-Packed Pasta?

Try the colorful and seasonal Easy Pasta Primavera Recipe—great for pairing with grilled mains or enjoying on its own.

Want More Creative Twists?

For something indulgent yet bold, check out the buttery goodness of Cowboy Butter Chicken Linguine.

And if you’re always on the hunt for meatless marvels, browse the Vegetarian Pasta Recipes 2025 roundup—perfect for weekday inspiration.

Frequently Asked Questions

Can I use dry-packed sun-dried tomatoes?

Yes, but rehydrate them first by soaking in hot water for about 15 minutes. Oil-packed tomatoes are more flavorful and ready to use.

Is this pasta salad good for meal prep?

Absolutely. It can be made up to 2 days in advance and stored in the fridge. Just refresh with a splash of dressing before serving.

What if I don’t like olives?

You can omit them or replace them with roasted red peppers or cucumbers for a different crunch and flavor.

Can this be made vegan?

Yes. Simply leave out the feta or replace it with a vegan cheese or tofu feta alternative.

What pasta shapes are best?

Short pastas with curves or ridges, like rotini, fusilli, penne, or farfalle, are ideal because they hold the dressing well and mix easily with other ingredients.

Can I serve this warm?

While it’s best chilled, you can serve it slightly warm. Just be sure the pasta isn’t piping hot or the feta may melt and the herbs may wilt.

Does this recipe work for large gatherings?

Definitely. You can easily double or triple the recipe for potlucks, BBQs, or picnic events. It’s always a crowd-pleaser.

Sun Dried Tomato Pasta Salad

A bold, flavorful sun dried tomato pasta salad perfect for summer lunches and gatherings. Made with Mediterranean-inspired ingredients and tossed in a tangy vinaigrette.

• 12 oz rotini pasta
• 1 cup sun-dried tomatoes (chopped, oil-packed)
• 1 cup cherry tomatoes (halved)
• 1/2 cup red bell pepper (diced)
• 1/2 cup Kalamata olives (halved)
• 1/4 cup red onion (finely chopped)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup fresh basil (chopped)
• 2 tbsp capers (optional)
• 1/3 cup olive oil (extra virgin)
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice (fresh)
• 1 tsp Dijon mustard
• 1 clove garlic (minced)
• salt and pepper (to taste)

1. Boil pasta in salted water until al dente. Drain and rinse with cold water.

2. Whisk together olive oil, vinegar, lemon juice, mustard, garlic, salt, and pepper to make the dressing.

3. In a large bowl, combine pasta with sun-dried tomatoes, fresh vegetables, feta, and herbs.

4. Pour dressing over salad and toss to combine.

5. Refrigerate for at least 30 minutes before serving. Garnish with basil and feta.

Make ahead and refrigerate to let flavors develop. Great for summer lunches and picnics.

Lunch

American

Summer Recipes, sun dried tomato pasta salad, Vegetarian

Conclusion

This Sun Dried Tomato Pasta Salad is the kind of recipe that becomes a tradition. It’s simple to prepare yet rich in flavor, a dish that travels well and tastes even better the next day. Whether you’re planning a sunny afternoon meal or prepping for the week ahead, this salad has everything: tang, texture, and the comfort of familiar, high-quality ingredients.

Made with love, a touch of nostalgia, and a lot of fresh flavors, it’s my go-to every summer—and soon, it will be yours too.