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Sun-Dried Tomato Pasta Salad

This Sun-Dried Tomato Pasta Salad is incredibly simple to whip up, tasting like you spent hours in the kitchen. Perfect for last-minute side dishes or a satisfying lunch.
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Cook Time 30 minutes

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

Notes

The flavors meld and deepen overnight, making it even tastier the next day. Best served chilled or at room temperature. Can be made vegan by omitting feta or using a vegan alternative.