Description
A vibrant and flavorful sun-dried tomato pasta salad packed with fresh veggies, herbs, and a rich homemade dressing using reserved tomato oil.
Ingredients
- 16 oz short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz baby spinach
- 10 oz cherry tomatoes, halved
- 1 jar (8.5 oz) sun-dried tomatoes in oil with Italian herbs, drained (reserve oil)
- 1/2 red onion, finely diced
- 1/2 cup shredded or shaved parmesan cheese
- 8 oz mozzarella pearls
- 1/3 cup fresh basil, chopped and packed
- Dressing:
- 1/3 cup extra virgin olive oil (or enough to total 2/3 cup with reserved tomato oil)
- 1/3 cup oil from sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Instructions
1. Cook pasta al dente according to package directions. Drain and immediately toss with spinach to wilt. Rinse with cool water or let cool for 15–20 minutes.
2. Transfer cooled pasta and spinach to a large bowl. Add basil, red onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan, and mozzarella (add mozzarella after pasta cools).
3. In a small bowl, whisk together olive oil, reserved tomato oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
4. Pour about 3/4 of the dressing over the pasta salad and toss to combine evenly.
5. Cover and chill for about 30 minutes.
6. Before serving, let sit at room temperature briefly and toss with remaining dressing or additional olive oil if needed.
Notes
Store in an airtight container in the refrigerator for up to 3–4 days.
Reserve some dressing to refresh the salad before serving, as pasta absorbs liquid over time.
Allow salad to sit at room temperature for 15–30 minutes before serving to loosen the oil.
Do not freeze, as texture will be negatively affected.
Add mozzarella only after pasta cools to prevent melting.
Cook pasta just to al dente to avoid a mushy texture.