Sun-Dried Tomato Pasta Salad Recipe

Southern Living Sun Dried Tomato Pasta Salad — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

20 mins

Total Time:

30 mins

Servings:

Sun-dried tomato pasta salad is simple to pull together and sure to impress the entire family with its flavorful ingredients, such as sun-dried tomatoes and feta cheese (just to name a few). When it comes to summer barbecues and potlucks, we are always here for the sides. While we love coleslaw and potato salad, we'll never get tired of new ways to make pasta salad.

Ease and presentation are important factors for potluck-friendly recipes. While multiple pasta types can work for this dish, we recommend the bow tie (or butterfly) shaped pasta called farfalle, which is a versatile noodle that complements both light and meatier sauces.

Learn how to make sun-dried tomato pasta salad. The Southern Living Test Kitchen suggests serving this dish warm or at room temperature. If you're lucky enough to have leftovers, it's pretty delicious heated up the day after too.

Ingredients for Sun-Dried Tomato Pasta Salad

Sun-dried tomatoes infuse a vibrant tomato flavor into this pasta salad, by way of a pesto made with pine nuts and Parmesan cheese. Tossed with farfalle, it's a satisfying side dish. To make this pasta salad, you'll need:

Uncooked farfalle pasta: Classic bowtie shape that holds up well to a heavy sauce like pesto.
Jarred sun-dried tomatoes in oil: Adds a vibrant tomato flavor to the dish.
Parmesan cheese: For an umami-rich, cheesy addition.
Pine nuts: Adds a nutty flavor and texture to the pesto.
Red wine vinegar: Acidity to brighten the salad. Can swap with other types of vinegars if preferred.
Kosher salt: Enhances the overall flavor.
Crushed red pepper: For a hint of heat.
Olive oil: Thins the pesto for the perfect texture to coat the pasta.
Fresh basil, parsley, and dill: A trifecta of fresh herbs to add a bright, herbaceous flavor to the salad.
Crumbled feta cheese: For a salty, creamy, cheesy touch.

How To Make Sun-Dried Tomato Pasta Salad

Cook the pasta, blend the sauce, and with a quick toss, you're ready to serve. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook pasta: Prepare pasta according to package directions. Drain and return to pot.
Step 2. Prepare pesto: Pulse sun-dried tomatoes (with oil), Parmesan, pine nuts, vinegar, salt, and red pepper in a food processor to a paste. Pour in oil while processing until combined. If needed, add water to thin the consistency.
Step 3. Coat pasta: Stir to coat pasta with pesto. Fold in basil, parsley, feta, and dill. Serve warm or at room temperature.

Sun-Dried Tomato Pasta Salad Variations

To change up this sun-dried tomato pasta salad, consider these swaps and additions:

Uncooked farfalle pasta: While we love a classic bowtie shape for this salad, you can also use any pasta shape you prefer, including rotini, fusilli, cavatappi, and more.
Cheese: Swap the feta cheese with mozzarella balls (bocconcini) or goat cheese, and the Parmesan with Asiago or Pecorino Romano if preferred.
Protein: Bulk up the dish by adding in grilled or shredded chicken, cooked shrimp, or chickpeas.
Veggies: Add color and texture with roasted red peppers, artichoke hearts, halved grape tomatoes, or kalamata olives.
Greens: Toss in fresh arugula or baby spinach to break up the pasta.
Flavorings: Add minced garlic for additional flavor or extra red pepper flakes for more heat.

Our Tips for the Best Sun-Dried Tomato Pasta Salad

For the best sun-dried tomato pasta salad, keep these tips in mind:

The right pasta: Farfalle holds up well when tossed with the hearty pesto in this dish, but feel free to swap with other pasta shapes if preferred.
Al dente: Cook the pasta in salted water, just until al dente or even a minute before, to give the pasta salad the right texture.
Sun-dried tomatoes in oil: Make sure to choose sun-dried tomatoes packed in oil since you'll need it for the pesto. (You can substitute with olive oil if needed, but you'll miss out on the infusion of that rich, tomato flavor.)
Food processor: If you don't want to break out the food processor for this recipe, you can also prepare the pesto in a high-speed blender or by using an immersion blender.
Revive before serving: If making the pasta salad ahead, season again to taste, and revive, if needed, by adding an additional drizzle of olive oil to loosen up the texture before serving.

Can I Make Sun-Dried Tomato Pasta Salad Ahead?

Feel free to make this pasta salad up to one day ahead if needed. Wrap and refrigerate overnight, then bring to room temperature before serving. Making pasta salads ahead can even help the flavors meld and deepen. Revive with an additional drizzle of olive oil, if needed, and season again to taste before serving.

What To Serve With Sun-Dried Tomato Pasta Salad

This flavorful side pairs nicely with a variety of dishes, whether you serve it at a cookout, picnic, or as part of a weeknight meal.

Serve with grilled chicken, steak, shrimp, or salmon, as well as grilled or roasted vegetables, a seasonal salad, and a glass of white wine to bring it all together.

More Crowd-Pleasing Pasta Salad Recipes You'll Love

If your ho-hum pasta salad recipe needs a refresh, these flavorful recipes are here to bring some life back into the mix:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 lb. uncooked farfalle pasta
1 (8-oz.) jar sun-dried tomatoes in oil, undrained
2 oz. Parmesan cheese, grated (about 1/2 cup)
1/3 cup pine nuts
1 tsp. red wine vinegar
1/2 tsp. kosher salt
1/2 tsp. crushed red pepper
1/3 cup olive oil
1 cup loosely packed fresh basil leaves (about 3/4 oz.)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup crumbled feta cheese (from 1 [4-oz.] container)
1/4 cup coarsely chopped fresh dill

Directions

Cook and drain pasta:

Prepare pasta according to package directions. Drain pasta, and return to pot.

Caitlin Bensel; Food Stylist: Torie Cox
Make pesto:

While pasta cooks, place sun-dried tomatoes (with jarred oil), Parmesan, pine nuts, vinegar, salt, and crushed red pepper in a food processor. Pulse until mixture forms a paste, about 5 pulses. With processor running, pour in olive oil through food chute until combined (pesto will be thick, but mixture should still spin inside processor). If mixture is too thick, add water as needed, 1 tablespoon at a time, until desired consistency.

Caitlin Bensel; Food Stylist: Torie Cox
Add pesto to pasta with remaining ingredients:

Add pesto to drained pasta in pot; stir to combine.

Caitlin Bensel; Food Stylist: Torie Cox

Add basil, parsley, feta, and dill; gently fold into pasta.

Caitlin Bensel; Food Stylist: Torie Cox

Serve warm or at room temperature.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

What kind of protein can you add to sun-dried tomato pasta salad?

You can add in grilled or shredded chicken, cooked shrimp, or chickpeas to give this salad a boost in protein.
Can you use fresh tomatoes instead of sun-dried tomatoes for this salad?

Sun-dried tomatoes have a concentrated tomato flavor that just can't be replicated with fresh tomatoes. But if you are looking for a pasta salad with fresh tomatoes, give this recipe a try.
Can you serve this pasta salad cold?

If you prefer your pasta salad cold, you can serve it chilled, although we prefer this pasta salad at room temperature or slightly warmed.