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Sun Dried Tomato Pasta Salad

A delightful pasta salad featuring sun-dried tomatoes, fresh basil, and tangy feta, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz pasta (farfalle or penne)
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup mozzarella balls, halved
  • 1/2 cup black olives, pitted and sliced
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled (optional) Can be omitted for a dairy-free version
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. Combine Ingredients: In a large bowl, combine the chopped sun-dried tomatoes, mozzarella balls, olives, basil, red onion, and feta cheese, if using.
  3. Dress the Salad: In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour this dressing over the pasta and vegetable mixture.
  4. Toss Well: Gently toss everything together until the pasta is well-coated and the ingredients are evenly distributed.
  5. Chill & Serve: For the best taste, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

This salad can be stored in an airtight container for up to three days in the refrigerator. Refresh with a splash of olive oil before serving. Feel free to add roasted peppers, nuts, or use gluten-free pasta as substitutes.