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Sun Dried Tomato Pasta Salad

A vibrant and flavorful pasta salad loaded with sun-dried tomatoes, fresh veggies, and creamy cheeses, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 360
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 16 oz short pasta (rigatoni, rotini, bow tie, etc.) Cook al dente
  • 3 oz baby spinach Fresh
  • 10 oz cherry tomatoes Halved
  • 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz, oil drained)
  • 1/2 cup shredded parmesan Shaved or grated is fine
  • 8 oz mozzarella pearls
  • 1/3 cup chopped basil Packed
  • 1/2 small red onion Diced
Dressing
  • 1/3 cup extra virgin olive oil Or enough to make 2/3 cup with oil from tomatoes
  • 1/3 cup oil drained from sun-dried tomatoes
  • 2 tbsp balsamic vinegar Regular or white
  • 2 cloves garlic Minced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt More or less to taste

Method
 

Preparation
  1. Cook the pasta al dente according to package instructions.
  2. When pasta is cooked, drain and toss with spinach to wilt.
  3. Rinse with cool water to help cool it off more quickly, or let it cool for 15-20 minutes.
  4. In a large bowl, toss pasta and spinach with chopped basil, onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan, and mozzarella.
  5. In a small bowl, whisk together dressing ingredients. Toss 3/4 of it with the pasta salad, reserving 1/4 if waiting to serve.
  6. Chill for about 30 minutes, then toss remaining dressing before serving.

Notes

This salad keeps well in the fridge for about 3-5 days. Store in an airtight container. Add a splash of balsamic vinegar or a drizzle of olive oil to freshen it up before serving.