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Sundried Tomato Pasta Salad

Sundried tomato pasta salad with tender rotini and a tangy herby dressing. Rinse-and-chill method keeps the pasta al dente while the flavors deepen in the fridge.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sundried tomato pasta salad
  • 1 lb rotini or fusilli pasta Use any short pasta shape you like.
  • 1 cup sundried tomatoes in oil, drained and chopped Reserve 3 tablespoons of the oil.
  • 3 tbsp reserved sundried tomato oil Measure after draining and reserve separately.
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt Fine-tune to taste if using a different salt.
  • 0.25 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced Peel if desired; dice evenly for balanced bites.
  • 0.5 cup red onion, thinly sliced
  • 0.75 cup mozzarella pearls or cubed mozzarella Fold in just before serving.
  • 0.25 cup fresh basil, chopped Add at serving so it stays bright.
  • 0.25 cup Parmesan Grate fresh if possible.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil and cook the rotini or fusilli pasta according to package directions until al dente, stirring occasionally (no oven temperature). Drain and rinse under cold water to stop the cooking, then spread it to cool for quick handling.
Make the sundried tomato dressing
  1. In a small bowl, whisk together the reserved sundried tomato oil, red wine vinegar, minced garlic, Italian seasoning, kosher salt, and black pepper until smooth and evenly blended (no oven temperature), about 30 seconds.
Combine the salad base
  1. In a large bowl, combine the cooled pasta, chopped sundried tomatoes, halved cherry tomatoes, diced cucumber, and thinly sliced red onion (no oven temperature) and toss gently to distribute evenly.
Dress and coat
  1. Pour the dressing over the salad and toss well until every piece looks lightly coated, then pause and let it sit 5 minutes so the pasta absorbs some flavor (no oven temperature, no stirring during the pause).
Add cheese and herbs for serving
  1. Fold in the mozzarella, chopped basil, and grated Parmesan just before serving (no oven temperature) and toss gently so the cheese stays creamy rather than soggy.
Chill to deepen flavor
  1. Cover and chill the pasta salad for at least 30 minutes or up to 2 days for the best flavor development (no oven temperature).

Notes

Pro tip: rinse the pasta thoroughly under cold water so it stays al dente and doesn’t clump when chilled. Store in an airtight container in the fridge for up to 2 days; for best texture, keep mozzarella and basil off until serving and add right before serving. Freezing isn’t recommended for pasta salads. Dietary swap: use whole-wheat pasta for extra fiber while keeping the same dressing and add-ins.