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Sun Dried Tomato Pesto Pasta Salad

Sun dried tomato pesto pasta salad with mozzarella olives and fresh basil

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A vibrant and robust pasta salad where sweet, tangy sun-dried tomatoes blend with herby pesto to create a sauce that clings to every noodle. Perfect as a make-ahead meal or a crowd-pleasing side dish, it comes together with minimal fuss for maximum flavor.

Ingredients

Scale
  • 1 pound short pasta, like fusilli, rotini, or farfalle
  • 1 cup sun-dried tomatoes in oil, drained (reserve 3 tablespoons of the oil)
  • 1/2 cup prepared basil pesto
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup fresh mozzarella pearls (or 8 oz fresh mozzarella, cubed)
  • 1/2 cup sliced black olives
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain well and rinse briefly under cool water.
  2. While pasta cooks, make the dressing. In a food processor, combine drained sun-dried tomatoes, 3 tablespoons reserved oil, pesto, red wine vinegar, and minced garlic. Pulse until a coarse paste forms.
  3. In a large bowl, combine the warm, drained pasta with the sun-dried tomato pesto mixture. Toss until pasta is evenly coated.
  4. Gently fold in the halved cherry tomatoes, mozzarella pearls, sliced olives, grated Parmesan, and most of the sliced fresh basil. Season generously with salt and black pepper.
  5. Let salad sit for 20-30 minutes at room temperature to allow flavors to meld. Before serving, garnish with remaining basil and extra Parmesan.

Notes

For best results, do not overcook the pasta. The salad can be refrigerated for up to 4 days; if dry after chilling, revive with a splash of olive oil or fresh pesto. For a protein boost, add chickpeas or grilled chicken.

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