• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Box
    • Recipes by Type
      • Appetizers
      • Breads
      • Breakfast
      • Desserts
        • Bars & Brownies
        • Cakes
        • Cookies
      • Dips & Dressings
      • Main Dishes
        • Meatballs
        • Pasta
        • Pasta Sauces
        • Pizza
        • Sandwiches & Wraps
      • Salads
      • Side Dishes
      • Soups & Chilis
      • More →
    • Recipes by Ingredient
      • Balsamic Vinegar
      • Basil
      • Cheese
        • Fresh Mozzarella
        • Goat Cheese
        • Gorgonzola
        • Parmesan
        • Ricotta
        • Romano
      • Eggplant
      • Eggs
      • Meat
        • Beef
        • Chicken
        • Pancetta
        • Pork
        • Sausage
        • Turkey
      • Spinach
      • Tomatoes
        • Canned Tomatoes
        • Fresh Tomatoes
    • Recipes by Specialty
      • 30 Minute Meals
      • One-Pan Meals
      • Vegetarian Meals
    • Recipes by Season
      • Fall
      • Spring
      • Summer
      • Thanksgiving
      • Christmas
    • Recipe Archives
    • Recipe Stories
  • About
  • Cooking Tips
  • Web Stories

Josie + Nina logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Box
  • Recipe Archives
  • Cooking Tips
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Dishes » Pasta » Sun Dried Tomato Pasta Salad

    July 25, 2019

    Sun Dried Tomato Pasta Salad

    5 from 5 votes

    4 Comments

    Jul 25, 2019

    (updated Apr 6, 2021)

    by Lori Murphy

    Jump to Recipe

    Hands down the best. pasta. salad. ever. This is a mandatory 4th of July staple—heck, we eat it all year 'round. Adapted from The Barefoot Contessa Family Style.

    bowl of pasta salad with sun dried and cherry tomatoes and a fork with spilled pastaPasta isn't a dirty word in our house. You can say it and eat it as many times as you want. And pasta salad? Having that in the fridge is a pass to grab a fork and nab a bite or two. I feel like pasta salad was invented in the 80's, amiright? This version isn't your typical oil and vinegar based pasta salad. This pasta salad has a dressing that is more like a sauce and performs magic when it meets the pasta.

    pasta and tortellini in a white bowl with cherry tomatoes, sundried tomatoes and feta on a blue platter and dressing in a measuring cup

    Choosing the perfect Pasta for salad

    Oh—the pasta. Have you noticed that choosing the right kind of pasta is critical when making pasta salad? You need a pasta that is going to hug the sauce. Like the cavatappi here, or rotini, fusilli, orecchiette. And the tortellini I added? So necessary. I've made this salad many times with all tortellini. And it's preferred by some members of my house to the point where this year I was greeted with a "What! Why so few tortellini?" I didn't see them missing them too much from the size of their second helping.

    The well-dressed Pasta Salad

    The dressing for this salad is made in the blender. As you add all the ingredients, you can't believe how it comes together and becomes this intense red color. You might worry for a sec that your salad is going to take on the same color but trust me, it incorporates nicely over the pasta. One of the secret ingredients in the dressing is the capers. Please whatever you do- don't leave out the capers. They get blended up in the dressing and the brininess and saltiness is critical to the flavor of the dressing. Speaking of the flavor, it's ok to go heavy-handed on the garlic as well. The garlic rounds everything out and works so well with the ingredients in the dish.

    cherry tomatoes, sun dried tomatoes and fresh mozzarella on a blue platter and red white and blue napkinPrimo Pasta Salad Ingredients

    This pasta salad is pretty simple on the ingredient front. Two kinds of tomatoes, fresh mozzarella and a whole bunch of basil. The recipe calls for black olives—you can add them in. My Italian card should probably be revoked for not loving black olives. The flavor and the brininess they add to dishes is awesome, no question. More often than not, I find they get picked out of this salad, especially if you have a bunch of younger guests. Go right ahead and add them. You know your tribe!

    Here are some other ingredients that I love adding to pasta salad in general and this one as well:

    • foolproof chicken takes this to a main course
    • chunks of salami or spicy sopressata
    • the aforementioned black olives
    • chunks of Italian fontinella or a sharp provolone
    • drained, jarred artichokes

    three white bowls with pasta salad on a gray napkinThe Secrets to great pasta salad

    • Undercook your pasta by about 2-3 minutes.
    • Don't run your pasta under cold water. You might hear that you should but don't. You want that starch to grab on to the sauce.
    • Add all the ingredients to the pasta before tossing with the dressing EXCEPT any Parmesan cheese and basil. Save that for the finish.
    • Reserve a little sauce/dressing to the side before tossing the pasta. The pasta absorbs a lot of dressing especially if you make it ahead of time. Adding some right before serving gives it another layer of flavor and prevents it from being dryer.

    Tips:

    For a crowd: This pasta salad is great served in small cups on a buffet. you also could skewer tortellini, tomatoes and basil and use the dressing as a dip for the skewer.

    For a few: Make this pasta salad at the beginning of the week and you'll have it for lunches all week long. It's a great meal prep dish.

    • Also, feel free to experiment with pastas that are made from alternative grains, veggies or are plant-based. Let me know in the comments below if you do and what your experience is!

    📖 Recipe

    three white bowls with pasta salad on a gray napkin.
    5 from 5 votes

    Sun Dried Tomato Pasta Salad

    Print RATE PIN
    Your search for the perfect pasta salad has ended. Adapted from The Barefoot Contessa.
    Prep Time:15 mins
    Cook Time:10 mins
    Total Time:25 mins
    Servings 10
    Share by Email

    Ingredients
     

    Salad Ingredients

    • 1 lb pasta, cavatappi, rotini or fusilli - tortellini*
    • 2 lbs ripe tomatoes, medium-diced
    • 2 lbs fresh mozzarella, diced
    • 12 sun-dried tomatoes in oil, drained and chopped
    • 2 cups freshly grated Parmesan cheese
    • 2 cups basil leaves chopped, or one large container

    Dressing Ingredients

    • 10 sun-dried tomatoes in oil, drained
    • 4 tablespoon red wine vinegar
    • 12 tablespoon olive oil
    • 2 garlic cloves
    • 2 tsp. capers, drained
    • 1 tablespoon kosher salt, can start with 2 teaspoon and go up from there
    • ½ teaspoon ground pepper
    • ¾ cup good black olives, OPTIONAL - drained, pitted and diced
    Prevent your screen from going dark

    Instructions

    For the salad

    • Bring a large stockpot to boil. Add a healthy amount of kosher salt right before adding the pasta. If using tortellini, either cook in a separate pan or add a few minutes later so that all the pasta ends up cooking at the same time.
    • Boil according to the package directions, checking it around 2 minutes before it's expected to be done.
    • Drain the pasta in a colander and set aside till cool.
    • Once the pasta is cool, add half of it to a large wide serving bowl along with half of the chopped tomatoes and cheese. Toss lightly and then add the remaining pasta, tomatoes and cheese.

    For the dressing

    • Add all the dressing ingredients to a blender and process until smooth and incorporated.

    Assemble the salad

    • Toss the salad with ¾ of the dressing, setting aside the remaining dressing if you're not serving it immediately.
    • Add the Parmesan and basil and toss lightly. Garnish with more Parm and basil.

    Notes

    • If using tortellini, double the quantity. Cook according to package directions in boiling, salted water.
    • Feel free to experiment with pastas that are made from alternative grains, veggies or are plant-based. 
    Course: Pasta, Salad, Side Dish
    Cuisine: Italian
    Author: Lori Murphy
    Did you make this recipe? Tag @josieandnina or tag #josieandnina!
    three bowls of sundried tomato pasta on a gray napkin with a spoon of parmesan cheese

    Shop this post

    PastaSaladsSide DishesSummerBasilFresh TomatoesParmesan

    More Pasta Recipes

    • black bowl of penne pasta with parmesan shards and fork with a bite
      Easy One Pan Garlic Parmesan Penne
    • skillet of cream sauce with gnocchi sprinkled with fresh parsley
      Creamy Gnocchi Alfredo
    • bowl of homemade gnocchi with red sauce on a brown background
      Homemade Potato Gnocchi Recipe
    • a fork with a bite of meat ravioli with red sauce and fresh basil
      Italian Beef Ravioli

    Disclosure: Disclaimer: I am an Amazon Associate and/or affiliate for other brands which means I earn some coffee money from qualifying purchases that in no way affects the price you pay

    Share this recipe! I appreciate your support.

    • Facebook

    Get your guide to a well-stocked pantry here!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lisa says

      May 30, 2021 at 10:15 am

      Are the olive black or kalamata

      Reply
      • Lori Murphy says

        May 30, 2021 at 10:32 am

        Hi Lisa - I usually use plain black olives since the capers have a lot of extra flavor and salt but you could try kalamata as well!

        Reply
    2. Sarah says

      July 28, 2019 at 12:48 pm

      5 stars
      Just have to tell you I'm so freakin' excited to make this. It looks incredible!!

      Reply
      • Lori says

        July 28, 2019 at 4:49 pm

        Thank you! It's a keeper! Would love your feedback and I'm sure you'll add some awesome farmer's market twist to it!

        Reply

    Primary Sidebar

    woman in a red shirt cutting pizza smiling

    Hey There - I'm Lori!

    Josie + Nina was named in honor of my two Italian grandmothers who made putting good food on the table look easy every day. Through this site, I hope to help you do the same thing but with a fresh, modern perspective, lots of Midwestern hospitality, and flexibility for where you are in your life. To me, it's always the more the merrier.

    More about me →

    Friday Pizza Night Recipes

    • pizza dough on a floured walnut board with a scraper, a white and black towel and olive oil bottle.
      Homemade Pizza Dough
    • baked Buffalo chicken pizza on a black pizza stone.
      Buffalo Chicken Pizza Recipe
    • pizza with whole mushrooms and cheese on a white plate.
      Chicago Pizza Pot Pie Recipe
    • a pizza on a peel with one piece being served and a marble trivet with spicy honey in a bowl.
      Cast Iron Skillet Pizza
    • baked pizza in a sheet pan with spatula removing a piece.
      Grandma’s Sicilian-Style Sheet Pan Pizza
    • Three pieces of chicken pesto and red onion flatbread on parchment paper.
      Chicken Pesto Flatbread with Naan

    Most Loved Recipes

    • white ceramic platter of roasted potato halves.
      Crispy Oven Roasted Potatoes
    • beef tenderloin sandwich with arugula and horseradish sauce on a gray slate board.
      Beef Tenderloin Sliders
    • blue plate with fettucine alfredo and basil sprinkled on the plate with a spoon of parmesan, a bowl of cheese and blue polka dot salt and pepper shakers.
      Butter and Cream Sauce
    • meatball sandwich on a roll with a black and white gingham napkin, silverware and a bowl of parmesan on a dark background.
      Homemade Italian Meatballs
    • cast iron skillet with rigatoni, tomatoes, parmesan cheese on a dark background.
      35 Minute One Pan Pasta Dinner (vegetarian)
    • overhead of white bowl of arugula, parmesan and lemon slices on a green and white floral napkin and white wooden background with bowl of parmesan and white olive oil bottle.
      Italian Arugula Salad

    Seen on...

    various company logos on a white background

    Footer

    ↑ back to top

    About

    • About Lori
    • Meet the real Josie and Nina
    • Privacy + Cookie Policy
    • Accessibility Statement

    Reader Services

    • Sign Up! for emails and updates
    • Recipes step-by-step & Google Web Stories

    Work with Me

    • Contact

    As an Amazon Associate and affiliate for other brands, I earn a small fee for qualifying purchases.


    Copyright © 2023 Josie + Nina