Introduction
Oh, this Sun-Dried Tomato Pasta Salad! It brings me right back to summer picnics and potlucks where everyone always asks for the recipe. It’s one of those dishes that’s so incredibly simple to whip up, but tastes like you spent hours in the kitchen. Whether you need a last-minute side dish for a BBQ or a satisfying lunch that’s packed with flavor, this pasta salad is your new go-to. Get ready to impress your taste buds (and everyone you share it with)!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for busy weeknights!
- Easy: Minimal chopping and simple steps make it a breeze for any cook.
- Giftable: Makes a fantastic contribution to parties or a thoughtful homemade meal.
- Crowd-pleasing: The vibrant flavors are universally loved, making it a hit with everyone.
Ingredients
Gather ’round, kitchen pals! Here’s what you’ll need to create this delightful pasta salad:
- 8 ounces rotini pasta: The little twists are perfect for catching all that yummy dressing!
- 1 (7-ounce) jar sun-dried tomatoes, packed in oil, drained and chopped: These are the stars of the show, giving us that amazing sweet and savory punch.
- 1 lemon, zested and juiced: Fresh lemon brightens everything up and adds a lovely tang.
- 1 tablespoon honey: Just a touch of sweetness to balance the flavors.
- 1 teaspoon Dijon mustard: For a little zing and to help the dressing emulsify.
- 1 teaspoon dried oregano: A classic herb that pairs beautifully with Mediterranean flavors.
- ¼ teaspoon salt: To enhance all the other delicious tastes.
- ¼ teaspoon black pepper: For a little warmth and spice.
- ¼ red onion, thinly sliced: Adds a nice crispness and a mild bite.
- 1 (15-ounce) can chickpeas, rinsed and drained: These little powerhouses add protein and a great texture.
- 1 cup baby spinach, packed: For a pop of fresh green goodness and some extra nutrients.
- ½ cup green olives, halved: Briny and delicious, they bring a lovely Mediterranean flair.
- ¼ cup crumbled feta cheese: The salty, creamy finish that ties it all together.
How to Make It
Alright, let’s get cooking! It’s going to be so much fun.
- Cook the Pasta: First things first, get your rotini pasta cooking according to the package directions. Once it’s al dente (that’s Italian for “with a little bite”), drain it and give it a good rinse with cold water. This stops the cooking and prevents it from clumping together – a little trick I always use!
- Whip Up the Dressing: Grab a nice big bowl (you’ll need space for everything!). In here, whisk together the drained and chopped sun-dried tomatoes, the zest and juice from your lemon, that tablespoon of honey, Dijon mustard, dried oregano, salt, and pepper. Give it a good whisk until it’s all combined and looks lovely and vibrant.
- Combine Everything: Now for the exciting part! Add the cold, cooked pasta to the bowl with the dressing. Then, toss in the thinly sliced red onion, those rinsed and drained chickpeas, the packed baby spinach, and the halved green olives.
- Toss with Love: Gently toss everything together until all those beautiful ingredients are coated in the dressing. You don’t want to mash anything, so a gentle mix is key!
- The Grand Finale: Before serving, sprinkle that delicious crumbled feta cheese all over the top. It’s the perfect finishing touch!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Feel free to play around:
- Pasta Swap: No rotini? No problem! Farfalle (bow-tie pasta), penne, or even orzo would be lovely.
- Veggie Power: Amp up the greens with some chopped fresh parsley or basil. Roasted red peppers, chopped bell peppers, or even some cooked broccoli florets would be amazing additions.
- Protein Boost: For a heartier salad, consider adding grilled chicken, shrimp, or some white beans.
- Cheese Please: If feta isn’t your jam, try crumbled goat cheese or even a sprinkle of Parmesan.
- Nutty Crunch: A handful of toasted pine nuts or slivered almonds would add a delightful crunch.
Tips for Success
Let’s make this the best pasta salad you’ve ever made!
- Don’t Overcook the Pasta: Mushy pasta is a no-go in pasta salad. Cook it just until tender.
- Rinse Well: Rinsing the pasta with cold water is crucial to stop the cooking process and prevent it from sticking.
- Taste and Adjust: Always taste your dressing before adding the pasta. You might want a little more lemon, salt, or even a pinch of red pepper flakes for heat!
- Prep Ahead: You can cook the pasta and prepare the dressing a day in advance. Store them separately in the refrigerator and then combine everything a couple of hours before serving for the best flavor.
How to Store It
Leftovers? Lucky you! This Sun-Dried Tomato Pasta Salad keeps beautifully in the refrigerator. Store it in an airtight container for up to 3-4 days. The flavors actually meld and deepen overnight, making it even tastier the next day. I find it’s best served chilled or at room temperature.
FAQs
Can I make this pasta salad vegan?
Absolutely! To make this vegan, simply omit the feta cheese or replace it with a vegan feta alternative. The rest of the ingredients are naturally vegan-friendly.
How long does the pasta salad last?
This pasta salad is best enjoyed within 3-4 days when stored properly in an airtight container in the refrigerator. The ingredients, especially the spinach, will start to wilt a bit after that.
Can I make this without sun-dried tomatoes?
While the sun-dried tomatoes are the star, you can substitute them with roasted red peppers (jarred and chopped) for a similar sweetness and texture. The flavor profile will be slightly different but still delicious!
Is this recipe good for meal prep?
Yes, this is an excellent recipe for meal prep! You can cook the pasta, chop the vegetables, and make the dressing separately. Combine everything a few hours before you want to eat it for the freshest taste and texture. It holds up really well!
Sun-Dried Tomato Pasta Salad
Equipment
- Large bowl For combining ingredients.
- Pot For cooking pasta.
- Whisk For making the dressing.
Ingredients
Pasta
- 8 ounces rotini pasta The little twists are perfect for catching all that yummy dressing!
Dressing
- 1 (7-ounce) jar sun-dried tomatoes, packed in oil drained and chopped. These are the stars of the show, giving us that amazing sweet and savory punch.
- 1 lemon, zested and juiced Fresh lemon brightens everything up and adds a lovely tang.
- 1 tablespoon honey Just a touch of sweetness to balance the flavors.
- 1 teaspoon Dijon mustard For a little zing and to help the dressing emulsify.
- 1 teaspoon dried oregano A classic herb that pairs beautifully with Mediterranean flavors.
- 0.25 teaspoon salt To enhance all the other delicious tastes.
- 0.25 teaspoon black pepper For a little warmth and spice.
Add-ins
- 0.25 red onion, thinly sliced Adds a nice crispness and a mild bite.
- 1 (15-ounce) can chickpeas, rinsed and drained These little powerhouses add protein and a great texture.
- 1 cup baby spinach, packed For a pop of fresh green goodness and some extra nutrients.
- 0.5 cup green olives, halved Briny and delicious, they bring a lovely Mediterranean flair.
- 0.25 cup crumbled feta cheese The salty, creamy finish that ties it all together.
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water.8 ounces rotini pasta
- In a large bowl, whisk together drained and chopped sun-dried tomatoes, lemon zest and juice, honey, Dijon mustard, dried oregano, salt, and pepper until combined.8 ounces rotini pasta
- Add the cold, cooked pasta to the bowl with the dressing. Toss in the sliced red onion, rinsed chickpeas, baby spinach, and halved green olives.8 ounces rotini pasta
- Gently toss everything together until well coated.
- Sprinkle crumbled feta cheese over the top before serving.8 ounces rotini pasta