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Sun-Dried Tomato Pasta Salad Recipe

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This vibrant Sun-Dried Tomato Pasta Salad is a quick and flavorful dish perfect for any occasion. Featuring a mix of tender pasta, fresh spinach, cherry tomatoes, basil, sun-dried tomatoes, mozzarella pearls, and parmesan cheese, all tossed in a tangy dressing made with the oil from the sun-dried tomatoes, balsamic vinegar, and Italian herbs. Ready in under 30 minutes, it's a colorful and delicious salad that makes a great side or light main.

Ingredients

Salad Ingredients

  • 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
  • 3 oz. baby spinach
  • 10 oz. cherry tomatoes, halved
  • 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian herbs, oil drained and tomatoes julienned
  • 1/2 red onion, small diced
  • 1/2 cup shredded parmesan (shaved or grated)
  • 8 oz. mozzarella pearls
  • 1/3 cup packed chopped fresh basil

Dressing

  • 1/3 cup extra virgin olive oil (or enough to make 2/3 cup combined with sun-dried tomato oil)
  • 1/3 cup oil drained from sun-dried tomatoes
  • 2 tablespoons balsamic vinegar (regular or white)
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, adjust to taste

Instructions

  1. Cook the pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and immediately toss it with baby spinach to allow the spinach to wilt from the residual heat. Rinse the mixture briefly with cool water to cool it down faster or let it cool for 15–20 minutes.
  2. Combine salad ingredients: In a large bowl, toss the cooled pasta and spinach with chopped basil, diced red onion, julienned sun-dried tomatoes, halved cherry tomatoes, shredded parmesan, and mozzarella pearls. If the pasta is still warm, wait to add the mozzarella until it has cooled completely.
  3. Prepare the dressing: Whisk together extra virgin olive oil, sun-dried tomato oil, balsamic vinegar, minced garlic, Italian seasoning, black pepper, and salt in a small bowl until well combined.
  4. Toss salad with dressing: Add about three-quarters of the dressing to the pasta salad and toss gently to combine. Reserve the remaining dressing for later use.
  5. Chill and serve: Refrigerate the salad for about 30 minutes to allow flavors to meld. Just before serving, toss the salad again with the reserved dressing for extra flavor and freshness.

Notes

  • To enhance flavor, use the oil from the sun-dried tomatoes in the dressing.
  • If you prefer, substitute balsamic vinegar with white balsamic vinegar for a milder taste.
  • Adding mozzarella pearls while the pasta is still warm can cause them to melt; wait until cooled.
  • This salad can be made a few hours ahead and kept chilled in the refrigerator.
  • Adjust salt and pepper in the dressing to your taste preference.

Find it online: https://recipeplenty.com/sun-dried-tomato-pasta-salad-recipe/