Description
A vibrant and flavorful Sun Dried Tomato Pasta Salad featuring al dente short pasta tossed with baby spinach, cherry tomatoes, sun-dried tomatoes, fresh basil, and creamy mozzarella pearls, all brought together with a tangy Italian herb-infused dressing. Perfectly chilled and ideal for potlucks, picnics, or a refreshing side dish.
Ingredients
Pasta and Vegetables
- 12 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- ½ red onion, small diced
- ⅓ cup chopped basil, packed
- 8.5 oz sun-dried tomatoes in oil with Italian herbs, oil drained and tomatoes julienned
Cheese
- ½ cup shredded parmesan (shaved or grated)
- 8 oz. mozzarella pearls
Dressing
- ⅓ cup extra virgin olive oil (or enough to make ⅔ cup combined with oil from sun-dried tomatoes)
- ⅓ cup oil drained from sun-dried tomatoes
- 2 Tbsp balsamic vinegar (regular or white)
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
Instructions
- Cook the Pasta: Cook the short pasta according to the package instructions until al dente. Once cooked, drain the pasta and immediately toss it with the baby spinach to allow the spinach to wilt from the residual heat. Rinse the pasta and spinach mixture briefly with cool water or let it cool naturally for 15-20 minutes to bring down the temperature.
- Combine Salad Ingredients: In a large bowl, mix 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 the salad has completely cooled to prevent the cheese from melting.
- Prepare the Dressing and Toss: Whisk together the extra virgin olive oil, oil drained from the sun-dried tomatoes, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper until well combined. Pour about three-quarters of the dressing over the pasta salad and toss thoroughly to coat. Reserve the remaining dressing.
- Chill and Serve: Cover the salad and refrigerate for about 30 minutes to allow flavors to meld and the salad to chill. Before serving, toss the salad again with the reserved dressing to enhance the flavor and ensure even coating.
Notes
- Use any short pasta shape you prefer; rigatoni, rotini, or bow tie work well.
- To keep the mozzarella pearls intact and fresh, add them after the pasta has cooled down completely.
- The dressing can be adjusted according to taste by varying the amount of balsamic vinegar or herbs.
- For extra flavor, you can marinate the salad for up to 2 hours before serving.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best quality.
