Description
This simple Sun-Dried Tomato Pasta Salad is bursting with flavor and comes together in under 30 minutes. Packed with spinach, basil, mozzarella, parmesan, and tangy sun-dried tomatoes, it uses the reserved oil from the tomato jar to create a flavorful homemade dressing.
Ingredients
- 16 oz short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz baby spinach
- 10 oz cherry tomatoes, halved
- 1 jar sun-dried tomatoes in oil with Italian herbs (8.5 oz), oil drained and reserved
- 1/2 red onion, small diced
- 1/2 cup shredded parmesan (shaved or grated)
- 8 oz mozzarella pearls
- 1/3 cup chopped fresh basil, packed
- 1/3 cup extra virgin olive oil (or enough to make 2/3 cup with tomato oil)
- 1/3 cup oil drained from sun-dried tomatoes
- 2 tablespoons balsamic vinegar (regular or white)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, more or less to taste
Instructions
1. Cook pasta al dente according to package instructions. Drain and toss the hot pasta with spinach so the spinach wilts slightly.
2. Rinse pasta with cool water or allow it to cool for about 15–20 minutes.
3. In a large bowl, combine the pasta and spinach with chopped basil, diced red onion, julienned sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella pearls.
4. In a separate bowl, whisk together olive oil, reserved sun-dried tomato oil, balsamic vinegar, minced garlic, Italian seasoning, pepper, and salt.
5. Pour about three-quarters of the dressing over the pasta salad and toss well to combine.
6. Chill the salad for about 30 minutes. Before serving, toss with the remaining dressing and adjust seasoning if needed.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Toss with a little extra olive oil or reserved dressing if the pasta dries out.
Olive oil may solidify slightly in the refrigerator. Let the pasta salad sit at room temperature for about 15 minutes before serving so the oil loosens.
Cook the pasta just to al dente. Overcooked pasta can become mushy once mixed with the dressing and vegetables.
Allow the pasta to cool slightly before adding mozzarella pearls so they don’t melt.
Freezing is not recommended because the texture of the pasta and vegetables will change.
Nutrition
- Serving Size: 1 serving
- Calories: 357
- Sugar: 2g
- Sodium: 236mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 10mg