Sun Dried Tomato Pasta Salad

A delicious pasta salad with fresh spinach, sun-dried tomatoes, juicy fresh tomatoes, artichokes and basil tossed in a zesty dressing.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

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.

Video

Notes

Leftover pasta salad can be stored in an airtight container in the fridge for 3-4 days.

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 but if you have some set aside you can 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. This is optional. I just mix everything at once if I'm making this for meal prep but if I making in advance and serving to guests, I'd reserve some of the dressing to mix into the salad at serving.

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