Sun Dried Tomato Pasta Salad
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain the pasta and rinse under cold running water for a couple minutes to cool it down. Transfer to a large serving bowl.
- Add the sun dried tomatoes, mozzarella pearls, chopped spinach, drained garbanzo beans, drained artichoke hearts, and shaved Parmesan to the bowl with the pasta. Toss gently to combine.
- Pour the reserved oil from the sun dried tomatoes into a measuring cup. Add enough olive oil to reach 1/2 cup total. Pour the oil mixture back into the empty sun dried tomato jar, then add the beef broth, red wine vinegar, Dijon mustard, dried oregano, dried thyme, and a generous pinch of salt and pepper.
- Secure the lid on the jar and shake vigorously until the dressing is well emulsified and combined.
- Drizzle the dressing over the pasta salad and toss everything together until evenly coated.
- Sprinkle with the fresh chopped parsley, give it a final stir, and serve immediately or refrigerate until ready.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Sun Dried Tomato Pasta Salad
You know that moment when it’s July, the kitchen feels like a sauna, and you’re staring into the fridge wondering what to eat? Yeah, me too. That’s exactly when this sun dried tomato pasta salad swoops in to save the day.
I’ll be honest I used to think sun-dried tomatoes were just for fancy restaurant salads. You know, the kind where you pay $18 and leave still hungry. But then I grabbed a jar on a whim, and honestly? Life-changing. The umami in those little red strips is no joke. They bring this deep, tangy sweetness that regular tomatoes just can’t touch.
This cold pasta salad recipe is the kind of thing you make when you want something that feels special but takes almost zero effort. It’s got that perfect balance of chewy bow tie pasta, creamy mozzarella pearls, and those briny artichoke hearts that make every bite interesting. And the dressing? Oh, the dressing. It’s got this secret weapon that I’ll get to in a second.
Here’s the deal this isn’t one of those fussy recipes that demands you hunt down obscure ingredients. You can grab everything at your local Ralphs or Trader Joe’s. And because it’s a no-cook pasta salad (well, except for boiling the pasta), you won’t heat up your whole house. Win-win.
Ingredients You’ll Need
Let’s talk about what goes into this beauty. I’m a big believer in not gatekeeping recipes, so here’s exactly what you need for this sun dried tomato pasta salad.
For the salad itself:
- Bow tie pasta (16 oz): Farfalle, if you want to get fancy. The shape catches all the little bits of tomato and cheese. Rotini or fusilli work great too.
- Oil-packed julienne cut sun dried tomatoes (8 oz): These are the star. Don’t drain them you need that oil for the dressing. If you only have dry-packed ones, soak them in warm water for about 20 minutes first.
- Fresh mozzarella pearls (8 oz): Those little bite-sized balls of creamy goodness. They stay soft and milky against all the bold flavors.
- Chopped baby spinach (2 cups): Adds a fresh, earthy note and a pop of green. It wilts just a tiny bit when mixed with the warm-ish pasta, which I actually love.
- Canned garbanzo beans (15 oz): Drained and rinsed. They add protein and that nice buttery texture. Plus, they make this feel like a meal, not just a side.
- Canned quartered artichoke hearts (15 oz): Drained. Briny, tender, and absolutely essential. If you can find the ones packed in water, even better.
- Shaved Parmesan cheese (1 cup): Salty, nutty, and it melts into the dressing just a little. Don’t skip it.
- Fresh parsley (1 tbsp): For garnish. It makes everything look pretty, but it also adds a fresh pop of flavor.
For the dressing:
- Olive oil (1/2 cup total): Here’s the trick use the oil from the sun dried tomato jar first, then top it off with regular olive oil. That tomato-infused oil is liquid gold.
- Beef broth (1/3 cup): I know, it sounds weird. But trust me. It adds this savory depth that makes everyone ask what your secret is. Use low-sodium if you can.
- Red wine vinegar (1 tbsp): Bright and tangy. Cuts through all that richness.
- Dijon mustard (1/2 tsp): Helps emulsify the dressing and adds a little kick.
- Dried oregano and thyme (1/2 tsp each): Classic Mediterranean herbs that make everything taste like summer.
- Salt and pepper: To taste. Go easy on the salt since the Parmesan and sun dried tomatoes are already pretty salty.
How to Make Sun Dried Tomato Pasta Salad
Alright, let’s get to it. This is one of those quick pasta salad recipes that comes together in about 20 minutes flat. I’ll walk you through the four main stages.
Stage 1: Cook and cool the pasta.
Bring a big pot of salted water to a boil and I mean well-salted, like seawater. Cook your bow tie pasta according to the package directions until it’s al dente. Here’s the thing: you want it slightly firmer than you’d normally eat because it’ll keep cooking a tiny bit as it cools, and nobody wants mushy pasta in a cold salad. Drain it, then rinse it under cold running water for a couple minutes. This stops the cooking and cools it down fast. Transfer to a large serving bowl.
Stage 2: Toss everything together.
To the bowl with the pasta, add the sun dried tomatoes, mozzarella pearls, chopped spinach, drained garbanzo beans, drained artichoke hearts, and shaved Parmesan. Toss it all gently with your hands or a big spoon. You’ll see the spinach start to wilt just a tiny bit from the residual warmth of the pasta that’s perfect. The colors at this point are just gorgeous: deep red from the tomatoes, bright green from the spinach and parsley, creamy white from the cheese.
Stage 3: Make the dressing.
Here’s where it gets fun. Pour the reserved oil from the sun dried tomato jar into a measuring cup. Add enough regular olive oil to make 1/2 cup total. Now, pour that oil mixture into the empty sun dried tomato jar (yes, the same jar why dirty another dish?). Add the beef broth, red wine vinegar, Dijon mustard, dried oregano, dried thyme, and a generous pinch of salt and pepper. Secure the lid and shake it like you mean it for about 30 seconds until it’s all emulsified and creamy-looking. The smell at this point is incredible tangy, herby, with that savory beef broth note.
Stage 4: Dress and serve.
Drizzle the dressing over the pasta salad and toss everything together until every piece is coated. Sprinkle with the fresh chopped parsley, give it one last stir, and you’re done. You can serve it immediately at room temperature, or pop it in the fridge for later. I usually make it an hour ahead so the flavors have time to get friendly with each other.
Recipe Tips for Best Results
I’ve made this sun dried tomato pasta salad about a dozen times now, and I’ve picked up a few tricks along the way. Here’s what I’ve learned.
Pro Tips for Perfect Pasta Salad
Cook al dente: Overcooked pasta turns into a mushy mess when it sits in the fridge. Cook it al dente firm to the bite and rinse it well to stop the cooking.
Don’t add mozzarella while the pasta is hot: If your pasta is still warm when you add the mozzarella pearls, they’ll start melting and get all weird. Make sure the pasta is completely cool before you toss it with the cheese.
Reserve some dressing: Here’s a trick I stole from a friend set aside about 3 tablespoons of dressing before you toss the salad. The pasta absorbs a lot of the dressing as it sits, so you can use that reserved dressing to freshen it up on day two or three.
Let it rest: This salad honestly tastes better after an hour in the fridge. The flavors meld together, the spinach softens just a little, and everything gets nicely coated. If you’re serving it at a BBQ, make it ahead and let it chill.
Common mistakes to avoid:
- ❌ Overcooking the pasta → ✅ Cook until just al dente, then rinse with cold water immediately.
- ❌ Adding mozzarella while pasta is still hot → ✅ Cool the pasta completely before adding the cheese.
- ❌ Not reserving dressing → ✅ Set aside a few tablespoons to refresh the salad later.
- ❌ Serving straight from the fridge → ✅ Let it sit at room temperature for 15-20 minutes before serving so the dressing loosens up.
Variations and Add-Ins
I know what you’re thinking “Can I add chicken to this?” Absolutely. This recipe is super flexible, so feel free to make it your own. Here are some ideas.
Protein options:
- Grilled chicken: Chop up some leftover grilled chicken breast and toss it in. Turns this into a hearty main dish.
- Canned tuna or salmon: Flake it in for a protein-packed lunch.
- Extra garbanzo beans: For a vegan pasta salad option, double up on the beans and skip the cheese.
Vegetable swaps:
- Chopped bell peppers: Red or yellow add sweetness and crunch.
- Kalamata olives: For extra briny flavor. Just pit them first.
- Roasted red peppers: From a jar, drained and chopped. Adds sweetness.
Cheese alternatives:
- Feta cheese: Crumbled feta is a classic Mediterranean swap. It’s saltier and tangier than mozzarella.
- Goat cheese: Soft and creamy. Adds a nice tang.
Dressing tweaks:
- Use vegetable broth instead of beef broth for a lighter dressing.
- Add a squeeze of fresh lemon juice for extra brightness.
- Whisk the dressing in a bowl instead of shaking it in the jar whatever works.
If you’re looking for a gluten free pasta salad, just swap in your favorite gluten-free pasta. And for a dairy-free version, use a plant-based mozzarella alternative. No gatekeeping here make it work for you.
Storage and Leftovers
This sun dried tomato pasta salad is a dream for meal prep. It actually gets better as it sits, which is rare for pasta salads.
How to store: Transfer any leftovers to an airtight container and keep it in the fridge. It’ll stay good for up to 3 days. Don’t freeze it the pasta gets weird and mushy when thawed.
How to refresh: When you pull it out of the fridge, the dressing might have thickened up a bit from the olive oil solidifying. Just let it sit at room temperature for 15-20 minutes, then toss it with that reserved dressing you set aside. If you don’t have any reserved, a splash of olive oil works too.
Leftover pasta salad tips: If the salad seems dry on day two, don’t panic. Just add a little olive oil or a splash of the dressing and toss it well. The flavors will still be amazing.
Frequently Asked Questions
When you bring this sun dried tomato pasta salad to your next BBQ or potluck, everyone will ask for the recipe. Seriously. The combination of flavors the tangy tomatoes, creamy mozzarella, briny artichokes, and that savory dressing is just chef’s kiss. And the best part? It takes 20 minutes and tastes even better the next day.
So go ahead, grab that jar of sun dried tomatoes from the back of your pantry and give this a try. You won’t regret it. And hey, if you make it, tag me or leave a comment I’d love to hear how it turned out for you.
Source: Nutritional Information
