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Sundried Tomato Pasta Salad

Sundried tomato pasta salad with al dente rotini, tangy chopped sun-dried tomatoes, and a bright garlic-vinegar dressing. Tossed and chilled until the flavors meld, with fresh basil and mozzarella folded in right before serving for a creamy bite.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rotini or fusilli pasta
Sundried tomato base
  • 1 cup sundried tomatoes in oil, drained and chopped (reserve 3 tablespoons of the oil) chopped
  • 3 tbsp reserved sundried tomato oil
Dressing
  • 3 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Fresh vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 0.5 cup red onion, thinly sliced
Cheese and herbs
  • 0.75 cup mozzarella pearls or cubed mozzarella
  • 0.25 cup fresh basil, chopped
  • 0.25 cup grated Parmesan

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the rotini or fusilli in salted boiling water according to package directions until al dente, about 8–12 minutes. Drain and rinse under cold water to stop the cooking, then set aside to cool fully.
Make the tangy dressing
  1. In a small bowl, whisk together the reserved sundried tomato oil, red wine vinegar, minced garlic, Italian seasoning, kosher salt, and black pepper until smooth and well combined. Keep it ready for tossing.
Combine the salad
  1. In a large bowl, combine the cooled pasta, chopped sundried tomatoes, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently so the vegetables are evenly distributed.
Dress and coat
  1. Pour the dressing over the salad and toss well to coat every piece. Make sure the pasta is lightly glossy from the vinaigrette.
Add cheese and herbs right before serving
  1. Fold in the mozzarella, chopped basil, and grated Parmesan just before serving. Keep mixing until the cheese is evenly scattered so it stays creamy, not soggy.
Chill to boost flavor
  1. Chill for at least 30 minutes before serving, or up to 2 days. The flavor only gets better with time, so taste after chilling if you want more salt or pepper.

Notes

For best texture, rinse the pasta well and let it cool completely before tossing so the dressing doesn’t get cloudy. Refrigerate in a covered container up to 2 days; for make-ahead, you can assemble everything through step 4, then fold in mozzarella, basil, and Parmesan right before serving. Freezer: no. Dietary swap: use dairy-free mozzarella and a Parmesan-style plant-based cheese to keep it vegetarian-friendly (and still creamy).