Sun Dried Tomato Pasta Salad
on Feb 13, 2024, Updated Apr 29, 2026
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This sun dried tomato pasta salad is a quick, flavour-packed recipe made with pasta, tangy sun-dried tomatoes, fresh vegetables, and a simple homemade vinaigrette. It’s ready in just 20 minutes and works just as well for meal prep as it does for picnics, potlucks, or an easy weeknight side.
The combination of sun-dried tomato oil, fresh basil, and vinegar gives this pasta salad a bold, balanced flavour that gets even better as it sits. It’s naturally vegan, easy to make gluten-free, and can be turned into a complete meal with the addition of protein like chickpeas, tofu, or grilled chicken.
If you’re looking for an easy pasta salad that stores well, travels well, and doesn’t rely on heavy dressings, this is one to keep on repeat.
Why You’ll Love this Sun Dried Tomato Pasta Salad
- Big, balanced flavour. The combination of tangy sun-dried tomatoes, fresh basil, and a sharp vinaigrette gives this salad a bold, savoury profile without needing a heavy dressing.
- Quick and practical. It comes together in about 20 minutes with minimal prep, making it an easy option for weeknights, meal prep, or last-minute gatherings.
- Holds up well for days. Unlike creamy pasta salads, this one stores well without getting soggy. The flavours continue to develop, making it even better the next day.
- Flexible and customizable. You can easily adjust the ingredients based on what you have on hand or add protein like chickpeas or tofu to turn it into a complete meal.
- Works for different diets. It’s naturally vegan and can be made gluten-free with the right pasta, making it a reliable option for a variety of dietary needs.
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Pasta: Use a short pasta shape like rotini, fusilli, penne, farfalle, or cavatappi. These shapes hold the dressing well and are easier to eat in a salad. Cook just to al dente so it doesn’t get soft after sitting. For a gluten-free option, use a sturdy gluten-free pasta that holds its shape.
- Spinach: Baby spinach works best for texture and convenience. It wilts slightly when mixed with the warm pasta. Regular spinach can be used but should be roughly chopped.
- Sun Dried Tomatoes: Use oil-packed sun-dried tomatoes for the best flavour and texture. The oil is infused with tomato and herbs and is used in the dressing, which makes a noticeable difference. If using dry sun-dried tomatoes, rehydrate them in hot water and use olive oil for the dressing.
- Sun Dried Tomato Oil: Combined with vinegar and Dijon, this creates a balanced vinaigrette that coats the pasta well.
- Tomato: Cherry or grape tomatoes add freshness and a bit of sweetness. Look for ripe, firm tomatoes for the best flavour.
- Vinegar: Red wine vinegar gives a sharp, balanced acidity. You can substitute white wine vinegar or use balsamic vinegar for a slightly sweeter, deeper flavour.
- Artichoke Hearts: Use canned or jarred artichoke hearts, drained well. They add a slightly briny, savoury element that pairs well with the sun-dried tomatoes.
- Herbs: These add depth to the dressing. You can substitute with 2–3 tablespoons of finely chopped fresh herbs if preferred.
Variations & Additions
This pasta salad is easy to customize depending on your preferences, what you have on hand, or how you want to serve it.
To make it high protein and a meal-sized dish.
- Use a high-protein pasta like chickpea or lentil pasta
- 1 can chickpeas or white beans (drained and rinsed)
- 1–2 cups cooked lentils
- Grilled or baked tofu
- Grilled chicken or shrimp (if not vegan)
Make a creamy version.
- 2–4 tablespoons vegan mayo
- Plain Greek yogurt or dairy-free yogurt
- Blended cashews (for a dairy-free option)
Add more vegetables for volume and texture.
- Diced cucumber
- Red, yellow, or orange bell peppers
- Zucchini or grilled eggplant
- Roasted vegetables like broccoli, asparagus, or squash
Add crunch and texture.
- Toasted pine nuts
- Chopped walnuts or almonds
- Sunflower seeds or pumpkin seeds
Add salty or briny elements.
- Kalamata olives or black olives
- Capers
- Crumbled feta or goat cheese (if not vegan)
Change the flavour profile.
- Use balsamic vinegar for a slightly sweeter, deeper flavour
- Add lemon juice and zest for a brighter, fresher version
- Add extra chili flakes or fresh chili for more heat
How to Make Sun Dried Tomato Pasta Salad
Step 1: Bring large pot of salted water to a boil then cook pasta al dente according to package instructions. Drain once cooked.
Step 2: Add 4 tbsp of the sun dried tomato oil to a large serving bowl or mixing bowl, then add the red wine vinegar, garlic, Dijon mustard, thyme, oregano and chili flakes. Season with salt and pepper and whisk to combine.
Note: If you’re making the recipe in advance, you may want to reserve half the dressing until serving. The pasta continues to absorb the dressing as it sits so it works well to freshen it up with reserved dressing at serving.
In this case, prepare the dressing in a separate small bowl, mix half with the salad and store the other half in the fridge until serving.
Step 3: Drain the remaining oil from the sun dried tomatoes and then thinly slice them. Quarter the fresh tomatoes, thinly slice the red onion, quarter the artichoke hearts and slice the fresh basil.
Step 4: To the bowl with the dressing, add the hot pasta and spinach and mix to wilt the spinach, then mix in the sun dried tomatoes, cherry tomatoes, onion, artichokes and basil. Toss to combine and season with salt and pepper.
Serve your pasta salad warm, at room temperature or chilled. The flavours improve with time so it’s a great recipe to prepare in advance.
Deryn’s Notes
- Cook the pasta al dente and don’t rinse it after draining. Rinsing removes the starch that helps the dressing cling to the pasta.
- If you’re adding cheese to this recipe, let the salad cool first.
- If the pasta salad is a bit dry after storing for more than 2 days (the pasta will continue absorbing the dressing), you can revive it with a drizzle of olive oil or keep the sun-dried tomato oil from the jar of tomatoes when you drain off the remaining oil and drizzle that over the salad at serving.
- Use the oil from the sun dried tomato jar for the dressing. It’s infused with tomato and herb flavour and makes the dressing noticeably better than using plain olive oil.
- Use a small pasta shape like rotini, farfalle or cavatappi all work well. Small shapes hold the dressing better than larger ones and are easier to eat in a salad.
- If you’re making this ahead, reserve half the dressing and add it just before serving. The pasta absorbs the dressing as it sits and can get dry after a day or two in the fridge.
- This salad is better on day two once the flavours have had time to develop. Make it the night before if you can.
Recipe FAQs
Yes, this recipe is ideal for making ahead. In fact, the flavour improves after a few hours or overnight as the ingredients absorb the dressing. For best results, reserve a small portion of the dressing and mix it in just before serving to refresh the texture.
Pasta naturally absorbs dressing as it sits. To prevent dryness: Cook pasta al dente (not overcooked). Don’t rinse the pasta after cooking. Reserve some dressing to add before serving. You can also revive leftovers with a drizzle of olive oil or extra sun-dried tomato oil.
Stored in an airtight container, this pasta salad will keep for 3–4 days in the refrigerator. The texture is best within the first 1–2 days, but it remains safe and flavourful beyond that with a quick refresh.
Yes. Simply use your favorite gluten-free pasta. Choose a sturdy variety (like brown rice or lentil-based pasta) that holds its shape well after cooking.
Short pasta shapes work best because they hold dressing well and are easy to eat. Good options include rotini, fusilli, penne, farfalle, or cavatappi.
You can, but oil-packed sun-dried tomatoes are recommended for the best flavour and texture. If using dry tomatoes, rehydrate them in hot water before slicing and use olive oil in place of the infused tomato oil in the dressing.
This is an easy base to build on. Add chickpeas or white beans, grilled or baked tofu, lentils, grilled chicken or shrimp (if not vegan). Aim for at least 20–30 g protein per serving if you’re making it a main. You can also use a high-protein pasta like chickpea pasta.
Yes. You can add a creamy element by mixing in a few tablespoons of vegan mayo or plain Greek yogurt. This will create a richer, creamier version while keeping the same base ingredients.
No. Pasta salad does not freeze well. The pasta becomes soft and the vegetables lose their texture once thawed. This recipe is best enjoyed fresh or within a few days of refrigeration.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Sun Dried Tomato Pasta Salad
Ingredients
For the Pasta Salad
- 454 g 16oz short cut pasta such as farfalle, penne, fusilli, cavatappi or macaroni
- 56 g fresh baby spinach, 3 cups
- 1 250 ml jar sun-dried tomatoes packed in oil
- 223 g 1 pint fresh grape cherry tomatoes, quartered (about 1 ½ cups)
- 1/4 red onion, thinly sliced (56g)
- 1 can artichoke hearts, drained and quartered (190g, about 1 ½ cups)
- ½ cup fresh basil, thinly sliced (about 15g)
- pinch of red pepper flakes
For the Dressing
- 4 tbsp oil, reserved from jar of sun-dried tomatoes
- 3 tbsp red wine vinegar
- 1 clove garlic, grated
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- salt and black pepper
Instructions
- Generously salt a large pot of water and bring to a boil on the stovetop. Cook pasta to al dente following package directions. Drain pasta.
- While pasta cooks, measure out 4 tbsp oil from the jar of sun-dried tomatoes and add to a large mixing or serving bowl. Add vinegar, garlic, Dijon, thyme, oregano and red pepper flakes. Season with salt and pepper, then whisk to combine. Set aside. Alternatively, you could make dressing in a small bowl or shaker and then combine pasta salad in same pot that pasta was cooked in to save a large bowl. See notes regarding preparing in advance.
- Drain any remaining oil from the jar of sun-dried tomatoes (reserve for another use if desired). If the sun-dried tomatoes are whole, thinly slice. To the bowl with dressing, add the cooked pasta and spinach and mix to wilt the spinach. Add the sun-dried tomatoes, cherry tomatoes, onions, artichokes and fresh basil. Toss to combine. Season with salt and pepper to taste.
- Enjoy warm or chilled with more fresh basil and fresh cracked black pepper, if desired.
