Sun-Dried Tomato Pasta Salad (Print Version)
Tangy sun-dried tomatoes, olives, basil and feta tossed with pasta and a zesty red wine vinaigrette—ready in 25 minutes.
# What You Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Herbs
02 - ⅔ cup sun-dried tomatoes packed in oil, drained and sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - ½ cup Kalamata olives, pitted and halved
06 - ½ cucumber, diced
07 - ¼ cup fresh basil, chopped
08 - 2 tbsp fresh parsley, chopped
→ Cheese
09 - ½ cup feta cheese, crumbled (optional)
→ Dressing
10 - 3 tbsp extra virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 garlic clove, minced
13 - 1 tsp Dijon mustard
14 - ½ tsp dried oregano
15 - Salt and pepper, to taste
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook the short pasta according to package directions until al dente. Drain and rinse under cold running water until completely cooled. Set aside.
02 - In a large mixing bowl, toss together the cooled pasta, sliced sun-dried tomatoes, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, diced cucumber, chopped basil, and chopped parsley.
03 - In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper until emulsified and smooth.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly until every component is evenly coated with the dressing.
05 - Gently fold in the crumbled feta cheese, if using, taking care not to break it down too much. Taste and adjust the seasoning with additional salt and pepper as needed.
06 - Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Alternatively, serve immediately at room temperature.
# Expert Tips:
01 -
- It is the kind of dish that makes people think you spent hours, but your secret is just twenty five minutes and a good whisk.
- The dressing doubles as a marinade for almost anything, so keep the recipe handy beyond this salad.
02 -
- Rinsing pasta feels wrong if you grew up in an Italian household, but for cold salads it is essential because it stops the cooking and removes excess starch that would make everything gummy.
- This salad is best served on the second day, so making it ahead is not just allowed, it is encouraged.
03 -
- Save a tablespoon of the oil from the sun dried tomato jar and add it to the dressing for an extra layer of concentrated tomato flavor.
- Letting the salad sit at room temperature for fifteen minutes before serving takes the chill off and lets the flavors bloom.