Ultimate Sun-Dried Tomato Pasta Salad for Summer Gatherings

A vibrant blend of Mediterranean flavors that elevates any outdoor feast.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 21, 2025

A vibrant blend of Mediterranean flavors that elevates any outdoor feast.

Few recipes capture the spirit of summer gatherings like a bold and bright sun-dried tomato pasta salad. Bursting with tangy tomatoes, fresh herbs, mozzarella, olives, and a rich homemade dressing, this dish seamlessly adapts to festive barbecues, picnics, and potlucks. This article will guide you through making an incredible pasta salad inspired by the beloved versions found on The Pioneer Woman and cherished by home cooks everywhere.

Why Sun-Dried Tomato Pasta Salad is a Summer Classic

This salad stands out for its vibrant colors, Mediterranean flavors, and its ability to hold up beautifully, even when made ahead. Thanks to the tangy sun-dried tomato vinaigrette and a selection of fresh vegetables, every bite offers a perfect balance of flavor, color, and texture that can be served chilled or at room temperature.

Versatile: Works as a main or side.
Make-Ahead Friendly: Flavors develop as it sits.
Customizable: Easily adapt ingredients to personal taste.
Portable: Ideal for picnics, potlucks, and outdoor events.

Ingredients You’ll Need

This salad uses wholesome, widely available pantry and produce staples. Here’s what you’ll gather for both the vinaigrette and the salad itself:

For the Sun-Dried Tomato Vinaigrette:

1/2 cup sun-dried tomatoes packed in oil (plus some oil from the jar)
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic
Salt and freshly ground black pepper to taste

For the Salad Mix:

16 ounces fusilli pasta (or rotini, penne, or your favorite shape)
8 ounces fresh mozzarella, torn or sliced into chunks
1 cup cherry or grape tomatoes, halved
1/2 cup black olives, sliced or whole
1/2 cup green olives, sliced (optional)
1/4 cup fresh basil leaves, roughly chopped or torn
1/4 cup chopped sun-dried tomatoes
1/4 cup red onion, finely sliced (optional)

Tip: Feel free to swap in artichoke hearts, grilled bell pepper, cucumbers, or other fresh veggies as desired.

Step-by-Step Instructions

Making this salad is straightforward and can be completed in under 30 minutes if you prepare the vinaigrette while the pasta cooks.

1. Prep the Vinaigrette

In a blender or food processor, combine the sun-dried tomatoes (from oil), garlic, a bit of their oil, red wine vinegar, salt, and pepper. Blend until almost smooth.
With the motor running, slowly stream in the olive oil until the dressing emulsifies and reaches your desired consistency. Taste and adjust seasoning as needed.

2. Cook the Pasta

Boil a large pot of salted water. Add the pasta, cooking according to the package instructions until al dente.
Drain and rinse the pasta briefly with cold water to stop the cooking, ensuring it remains slightly warm—you want it warm to best absorb the dressing.

3. Combine and Toss

Transfer the warm, drained pasta to a big mixing bowl.
Pour in about three-quarters of the vinaigrette, tossing gently to coat the pasta evenly.
Add in the sun-dried tomatoes, cherry tomatoes, mozzarella, olives, red onion, and basil. Gently mix to combine.
If needed, drizzle in the remaining vinaigrette to taste.
Let the salad sit for at least 20 minutes before serving (or refrigerate for several hours) to allow the flavors to meld.

4. Garnish and Serve

Just before serving, give the salad a quick toss and top with extra chopped basil or a sprinkle of parmesan cheese for added flavor.

Serving Suggestions & Storage Tips

This salad shines alongside grilled meats, barbecue dishes, seafood, or as a festive holiday centerpiece.
For extra protein, add grilled chicken, shredded rotisserie chicken, steak, or drained chickpeas.
Refrigerate leftovers in an airtight container for up to 4 days.
If the dressing is absorbed and the salad seems dry before serving, toss with a splash of olive oil or a spoonful of reserved vinaigrette to rehydrate.

Tips & Tricks for the Best Sun-Dried Tomato Pasta Salad

Don’t overcook the pasta: Slightly firm pasta retains the perfect bite and holds together in the salad.
Dress pasta while warm: Warm noodles absorb more vinaigrette, resulting in deeper flavor.
Balance salt: Taste before adding more salt, as olives and sun-dried tomatoes are inherently salty.
Mix textures: Fresh mozzarella brings creaminess, while sun-dried tomatoes add tangy chew and olives provide briny snap.

Nutritional Overview

Ingredient	Role in Salad	Main Nutrients
Pasta	Base	Carbohydrates, protein
Sun-dried tomatoes	Dressing and mix-in	Vitamin C, antioxidants, fiber
Olives	Flavor and texture	Healthy fats, vitamin E
Mozzarella	Creaminess	Calcium, protein
Basil & fresh vegetables	Herbs/vegetables	Vitamins A, K, antioxidants

Customizing Your Pasta Salad

Add-ins: Artichoke hearts, baby spinach, roasted red peppers, or crumbled feta enhance both nutrition and flavor.
Go vegan: Omit cheese or use plant-based mozzarella and add cooked white beans for protein.
Make it gluten-free: Choose gluten-free pasta to suit dietary needs without sacrificing taste or texture.

Make-Ahead and Storage Advice

Sun-dried tomato pasta salad is a make-ahead superstar, getting more delicious as flavors mingle over time. Make the salad up to a day in advance for stress-free entertaining. Stir well before serving, and add a splash of olive oil or vinaigrette if the pasta absorbs too much dressing while it rests in the refrigerator.

Frequently Asked Questions (FAQs)

Q: Can I use a different pasta shape?

A: Yes! Fusilli, rotini, penne, farfalle, or even orzo all work beautifully in this recipe. Just adjust cooking times as needed.

Q: Is this pasta salad best served cold or at room temperature?

A: It’s delicious both ways! If serving chilled, allow the salad to sit at room temperature for 10-15 minutes before serving for best flavor and texture.

Q: Can I make the vinaigrette ahead of time?

A: Absolutely. The vinaigrette can be prepared and refrigerated up to four days in advance. Bring to room temperature and stir before using.

Q: My pasta salad absorbed most of the dressing. What should I do?

A: Add a bit more olive oil or vinaigrette to refresh the salad, and toss to coat evenly. This will revive both texture and flavor.

Q: Is sun-dried tomato pasta salad kid-friendly?

A: Many kids enjoy the mild mozzarella, fun pasta shapes, and slightly sweet sun-dried tomatoes. You can also adjust ingredients and chop vegetables finely for picky eaters.

Expert Tips for Extra Flavor

Use oil-packed sun-dried tomatoes for the richest flavor and a luscious, silky dressing.
Let the salad marinate at least 20–30 minutes before serving for the flavors to meld.
Double the vinaigrette if you like your salad extra saucy or plan to serve leftovers.
Don’t skip fresh herbs—basil, parsley, or oregano all add garden-fresh vibrance.

Variations to Try

Swap mozzarella for feta or goat cheese for a bold twist.
Add grilled shrimp, cubed salami, or grilled zucchini for special occasions.
Layer salad in a mason jar for grab-and-go lunches all week long.

The Takeaway: A Go-To Summer Recipe

This sun-dried tomato pasta salad is destined to be the highlight of your summer menu repertoire. It’s adaptable, vibrant, and rewarding—whether you prepare it for a Fourth of July barbecue or a quiet picnic in the park. Share it with friends, family, and the neighbors for a dish guaranteed to disappear fast!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete