Go Back

Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with Mediterranean flavors—rotini or penne tossed with chopped sun-dried tomatoes, spinach, feta, and Kalamata olives in a bright herb vinaigrette. Chilling time helps the pasta absorb the dressing for a cohesive, tangy bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

Rotini or penne base
  • 1 lb rotini or penne pasta
Sun-dried tomato and feta
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 8 oz feta cheese, crumbled
Vegetables and olives
  • 2 cup fresh spinach, chopped
  • 0.5 cup Kalamata olives, sliced
Herb vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.25 salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Bring a large pot of salted water to a boil, then cook rotini or penne according to package directions. Drain the pasta and rinse with cold water until fully cooled.
Make the herb vinaigrette
  1. Whisk olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, and salt and pepper in a bowl until evenly combined. The mixture should look uniform and glossy.
Toss the salad
  1. In a large bowl, combine the cooled pasta, chopped sun-dried tomatoes, crumbled feta, chopped spinach, and sliced Kalamata olives. Spread everything out so the ingredients distribute evenly.
Dress gently
  1. Pour the vinaigrette over the salad and toss gently to coat, taking care not to break up feta too much. Stop when the pasta looks evenly dressed with visible specks of herbs.
Chill and finish
  1. Refrigerate the pasta salad for at least 1 hour before serving. It should look slightly wilted from the spinach and more cohesive as it chills.
Adjust before serving
  1. Remove from the fridge and toss again, then taste and adjust seasoning with extra salt and pepper if needed. Serve after the flavors taste balanced.

Notes

For the best texture, rinse the pasta well so it doesn’t clump, then dress it while it’s cooled. Refrigerate leftovers in an airtight container for up to 4 days; freezing isn’t recommended because the feta and vegetables can soften. For a lighter option, use reduced-fat feta and reduce olive oil to 3 tbsp while keeping the vinegar the same for the same tang.