Sun Dried Tomato Pasta Salad Recipe for Summer Gatherings

Pasta salad gets a Mediterranean makeover in this recipe that transforms simple ingredients into something absolutely irresistible.

I’ve been making this sun dried tomato pasta salad for family gatherings for years, and it never fails to disappear first from the buffet table.

There’s something magical about how those intensely flavored sun-dried tomatoes mingle with fresh herbs and creamy cheese.

What sets this version apart is the balance of textures and the way each ingredient plays its part. The sun-dried tomatoes bring concentrated umami and slight chewiness, while fresh mozzarella adds creamy richness that coats every bite.

The secret weapon here is using some of the oil from the sun-dried tomato jar in the dressing – it carries all those deep, roasted flavors throughout the salad.

This isn’t your typical heavy, mayo-laden pasta salad. Instead, it’s bright and fresh with a Mediterranean flair that works beautifully for summer picnics, potluck dinners, or as a satisfying lunch on its own.

The flavors actually improve as it sits, making it perfect for meal prep or preparing ahead for parties.

Prep Time Overview

Prep Time	Cook Time	Total Time	Course	Cuisine	Servings
20 minutes	12 minutes	32 minutes	Side Dish	Mediterranean	6-8

Ingredients List with Alternatives

Ingredient	Quantity	Alternatives/Notes
Penne pasta	1 lb	Fusilli, rotini, or bow-tie pasta work well
Sun-dried tomatoes in oil	1 cup	Can use dry-packed, but soak in warm water first
Fresh mozzarella balls	8 oz	Feta cheese or goat cheese for tangier flavor
Fresh basil leaves	1/2 cup	Fresh spinach or arugula leaves
Red onion	1/4 cup, diced	Shallots or green onions
Cherry tomatoes	1 cup, halved	Grape tomatoes or regular tomatoes, diced
Pine nuts	1/3 cup	Chopped walnuts or almonds
Garlic cloves	2 cloves, minced	Garlic powder (1 tsp) in a pinch
Olive oil	1/4 cup	Use oil from sun-dried tomatoes
Balsamic vinegar	2 tbsp	Red wine vinegar or lemon juice
Parmesan cheese	1/2 cup, grated	Pecorino Romano or Asiago
Salt	To taste	Sea salt or kosher salt
Black pepper	To taste	Fresh cracked works best

Serving Variations:

• For 4 people: 1/2 lb pasta, 1/2 cup sun-dried tomatoes, 4 oz mozzarella, 1/4 cup basil, 2 tbsp red onion, 1/2 cup cherry tomatoes, 2-3 tbsp pine nuts, 1 garlic clove, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1/4 cup Parmesan
• For 12 people: 2 lbs pasta, 2 cups sun-dried tomatoes, 1 lb mozzarella, 1 cup basil, 1/2 cup red onion, 2 cups cherry tomatoes, 2/3 cup pine nuts, 4 garlic cloves, 1/2 cup olive oil, 4 tbsp balsamic vinegar, 1 cup Parmesan

Cooking Instruments List with Alternatives

• Large pasta pot (or any big pot for boiling)
• Colander for draining pasta
• Large mixing bowl (at least 4-quart capacity)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or pasta fork for mixing
• Small bowl for whisking dressing
• Cheese grater (if using block Parmesan)

Step-by-Step Cooking Instructions

Getting this pasta salad just right is all about timing and balance. The key is to let each ingredient shine while creating harmony in every bite.

I always start with perfectly cooked pasta since that’s your foundation – everything else builds from there.

Don’t rush this process; good pasta salad takes a little patience but the results are so worth it.

Prepare the Pasta Base

Start by bringing a large pot of salted water to a rolling boil. Add 1 lb of penne pasta and cook according to package directions until al dente, usually 10-12 minutes.

The pasta should have a slight bite to it since it will continue to absorb flavors as it sits. Once cooked, drain in a colander and rinse with cold water to stop the cooking process.

This step prevents the pasta from getting mushy in the salad.

Prepare the Sun-Dried Tomatoes and Vegetables

While the pasta cooks, drain 1 cup of sun-dried tomatoes, reserving 2 tablespoons of the oil for the dressing.

Roughly chop the tomatoes into bite-sized pieces. Dice 1/4 cup of red onion finely – you want small pieces that won’t overpower each bite.

Halve 1 cup of cherry tomatoes and tear 8 oz of fresh mozzarella into chunks. Toast 1/3 cup of pine nuts in a dry skillet for 2-3 minutes until golden and fragrant.

Make the Dressing

In a small bowl, whisk together 1/4 cup olive oil (or use the reserved sun-dried tomato oil), 2 tablespoons balsamic vinegar, and 2 minced garlic cloves.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. The dressing should taste slightly over-seasoned since it will mellow when mixed with the pasta.

Assemble the Salad

In a large mixing bowl, combine the cooled pasta with the chopped sun-dried tomatoes, red onion, cherry tomatoes, and mozzarella chunks.

Pour the dressing over everything and toss gently with a wooden spoon.

Add the toasted pine nuts and torn basil leaves, then sprinkle with 1/2 cup grated Parmesan cheese. Toss everything together until well coated.

Final Seasoning and Chilling

Taste the salad and adjust seasoning with additional salt, pepper, or balsamic vinegar as needed.

The flavors should be bright and well-balanced. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

This resting time makes all the difference in the final taste.

Variations to Try

Mediterranean Herb Version: Replace basil with a mixture of fresh oregano, thyme, and parsley. Add Kalamata olives and swap mozzarella for feta cheese. Include diced cucumber for extra crunch and freshness.

Protein-Packed Version: Add grilled chicken breast cut into strips, or canned chickpeas for a vegetarian protein boost. Prosciutto torn into pieces also works beautifully with the sun-dried tomatoes.

Spicy Kick Version: Add a pinch of red pepper flakes to the dressing and include some sliced pepperoncini or banana peppers. A few drops of hot sauce in the dressing can also amp up the heat level.

Vegan Adaptation: Skip the mozzarella and Parmesan, instead add avocado chunks and nutritional yeast. Use cashew cream or vegan cheese alternatives, and increase the amount of pine nuts for richness.

Storage Tips

The pasta salad keeps well in the refrigerator for up to 4 days when stored in an airtight container.

The flavors actually improve after the first day as everything has time to meld together. Before serving leftovers, let the salad come to room temperature for about 15 minutes and give it a good stir.

Fresh basil can darken after a day or two, so if you’re making this ahead, consider adding fresh basil just before serving and storing some separately.

The mozzarella may release some moisture over time, which is normal – just drain any excess liquid before serving.

This salad doesn’t freeze well due to the fresh cheese and vegetables, but it’s perfect for meal prep since it stays fresh for several days.

For best results, store in glass containers rather than plastic to prevent any flavor transfer.

Common Mistakes & Fixes

Problem	Cause	Solution
Pasta gets mushy	Overcooked initially or not rinsed with cold water	Cook pasta just until al dente and rinse immediately with cold water
Salad tastes bland	Needs more acid or salt, or using plain olive oil	Add more balsamic vinegar, lemon juice, or salt. Use flavorful oil from sun-dried tomatoes
Ingredients don’t stick together	Salad is too dry	Add pasta cooking water or more oil from sun-dried tomatoes
Sun-dried tomatoes are too tough	Using dry-packed without proper preparation	Soak dry-packed tomatoes in warm water for 10 minutes before chopping
Basil turns black	Added too far in advance or salad too cold	Add fresh basil just before serving for best color and flavor

FAQs

Can I make this salad without nuts?

Absolutely! The pine nuts add richness and crunch, but you can substitute with toasted sunflower seeds, pumpkin seeds, or simply omit them entirely.

What’s the best pasta shape for this salad?

Short pasta shapes with ridges or curves work best because they hold the dressing and ingredients well. Penne, fusilli, rotini, and bow-tie pasta are all excellent choices.

Can I use dried herbs instead of fresh?

Fresh herbs make a huge difference in this recipe, especially the basil. If you must use dried, use about 1/3 the amount and add them to the dressing to help rehydrate them.

How far ahead can I make this?

The salad is best made at least 2 hours ahead, but can be prepared up to 24 hours in advance. Just add fresh basil before serving if making it a full day ahead.

What if I can’t find sun-dried tomatoes in oil?

You can use dry-packed sun-dried tomatoes, but soak them in warm water for 10 minutes first, then drain and chop. You’ll need to use regular olive oil for the dressing instead.

Closing Note

This sun dried tomato pasta salad has become my go-to recipe for summer entertaining, and I hope it becomes yours too.

There’s something so satisfying about creating a dish that looks impressive but comes together so easily.

The combination of flavors and textures never gets old, and I love how versatile it is.

I’d love to hear how your version turns out! Try it with your own twist and share your experience in the comments below.