Sun Dried Tomato Pasta Salad

A vibrant, crowd-pleasing sun dried tomato pasta salad packed with rich oil-packed tomatoes, fresh mozzarella, and a zesty herb dressing that actually stays saucy.

Why This Recipe Works:

• Emulsifying the dressing with the sun-dried tomato oil captures oil-soluble flavor compounds for a deeper, richer taste.
• Tossing the pasta with a splash of pasta water starch before dressing creates a protein-and-starch matrix that helps the sauce cling to the noodles.
• Salting the pasta water aggressively seasons the noodles from the inside out, preventing a bland bite later.

I still remember the humid July afternoon I brought a dry, chalky pasta salad to my sister's backyard baby shower.

It was humiliating.

I watched guests politely take a scoop, chew with visible effort, and leave half-eaten paper plates scattered across the patio tables.

The culprit was simple physics: cooked pasta acts like a dry sponge, greedily absorbing every drop of liquid dressing as it sits in the fridge, leaving you with a bloated, flavorless mess. Bear with me here—most recipes try to fix this by drowning the noodles in cheap canola oil, but that just creates a greasy film that slips right off the pasta and pools at the bottom of your bowl.

The fix is hands down the easiest trick in the book: we use the flavorful oil from the sun-dried tomato jar to emulsify a starch-bound dressing.

Sun Dried Tomato Pasta Salad

• Publisher Storied Skillet
• Cuisine Mediterranean
• Category Salad, Side Dish
• Prep Time 15 minutes
• Cook Time 10 minutes
• Servings 8
• Calories 320 calories
• Rating 4.8 1666
• Tags Sun Dried Tomato Pasta Salad, cold pasta salad, summer side dish, picnic pasta salad

Ingredients

• 1 pound (454g) short pasta, like fusilli or rotini
• 1 jar (8.5 ounces / 240g) sun-dried tomatoes in olive oil (reserve the oil!)
• 1/2 cup extra virgin olive oil (or use the reserved tomato oil)
• 3 tablespoons red wine vinegar
• 2 cloves garlic, finely grated
• 1 teaspoon dried oregano
• 1 1/2 teaspoons Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup cherry tomatoes, halved
• 8 ounces fresh mozzarella pearls (or cubed fresh mozzarella)
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup grated Parmesan cheese
• 1 cup fresh baby arugula or basil leaves

Directions

1. Bring a large pot of water to a rolling boil. Season generously with Diamond Crystal kosher salt until it tastes like the sea.
2. Cook the pasta according to package directions until it is just past al dente. Cold pasta firms up as it cools, so don't undercook it!
3. Drain the pasta, reserving 1/4 cup of the starchy pasta water. Run the pasta under cold water for 10 seconds to stop the cooking process, then shake dry.
4. In a large bowl, whisk together the reserved sun-dried tomato oil, red wine vinegar, grated garlic, dried oregano, kosher salt, and black pepper until emulsified.
5. Chop the sun-dried tomatoes into bite-sized pieces.
6. Add the cooled pasta, chopped sun-dried tomatoes, cherry tomatoes, mozzarella pearls, kalamata olives, and Parmesan cheese to the bowl with the dressing.
7. Toss everything vigorously until the dressing clings to every noodle. If it looks a tad dry, splash in a tablespoon of the reserved pasta water to help the dressing emulsify.
8. Fold in the fresh arugula or basil just before serving.

Notes

• I highly recommend using Diamond Crystal kosher salt; if you are using Morton's or fine table salt, cut the volume in half (use 3/4 teaspoon instead of 1 1/2 teaspoons) to avoid an over-salted disaster.
• Sun-dried tomatoes are packed with glutamates, which provide a massive hit of umami. Using the oil from the jar is crucial because the oil-soluble flavor compounds from the tomatoes have infused into that oil over months on the shelf.
• Do not let your garlic burn or sit in hot oil if you decide to warm the dressing; raw grated garlic can get bitter quickly, so whisk it directly into the cold acid of the vinegar first to temper its harsh bite.
• After 24 hours in the fridge, the pasta will inevitably absorb some moisture. To revive it, simply tap the tongs against your hip, drizzle a tiny splash of red wine vinegar and olive oil over the leftovers, and toss to bring back that glossy shine.

Serving Suggestions

This pasta salad is incredibly versatile and makes the ultimate summer side dish. Here are a few ways to plate and pair it to make your next gathering absolutely perfect:

• Serve it alongside grilled chicken or steak for an easy backyard barbecue feast.
• Pair it with a fresh Lemon Arugula Pasta Salad to offer guests a variety of vibrant pasta options.
• Spoon it onto a platter next to a spread of fresh bruschetta for a complete Italian-inspired appetizer board.
• Pack it in mason jars for a portable, mess-free picnic lunch.
• Serve it as a side to a warm, cheesy creamy baked feta pasta for a double-dose of Mediterranean comfort.

Storage and Reheating

Store any leftovers in an airtight glass container in the fridge for up to four days.

Because olive oil solidifies when chilled, the salad will look a bit dull and clumped together when you first pull it out of the cold. Don't panic.

Let it sit on the counter for about fifteen minutes to take the chill off.

Give it a vigorous stir with a wooden spoon, and if the noodles still look thirsty, toss in a tiny splash of warm water or extra virgin olive oil to loosen the starch matrix.

Never microwave this.

Ingredient Substitutes

If you find yourself missing an ingredient or two, don't sweat it. Here are some easy swaps that keep the flavor profile intact:

1. Pasta: If you don't have fusilli, use penne, farfalle, or even make a homemade orzo pasta salad instead.
2. Mozzarella: Swap the fresh mozzarella pearls for crumbled feta cheese or chunks of sharp provolone.
3. Arugula: If arugula is too peppery for your taste, fresh baby spinach or sweet basil leaves work beautifully.
4. Red Wine Vinegar: Lemon juice or white balsamic vinegar will provide that same bright, necessary acidity.

This salad has saved me from countless potluck panics, and I promise it will do the same for you. It's forgiving, incredibly fast, and tastes even better the next day once those rich flavors have had a chance to mingle. Keep a jar of sun-dried tomatoes in your pantry, and you'll always be thirty minutes away from crowd-pleasing perfection.