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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with chewy, intensely sweet sun-dried tomatoes, feta, and kalamata olives in a bright sun-dried tomato oil dressing. Cooked pasta is cooled completely, then chilled so every bite stays vibrant and cohesive with fresh basil.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 12 oz penne or rigatoni pasta
  • 0.75 cup sun-dried tomatoes in oil drained and chopped; reserve 3 tablespoons oil
  • 0.75 cup kalamata olives halved
  • 4 oz feta cheese crumbled
  • 0.5 cup fresh basil torn
  • 0.25 cup pine nuts toasted
  • 0.5 red onion thinly sliced
For dressing
  • 3 tbsp reserved sun-dried tomato oil
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Italian seasoning
  • 1 garlic minced
  • salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 pot
  • 1 mixing bowl

Method
 

Cook and cool the pasta
  1. Cook the penne or rigatoni pasta in boiling water until al dente, then drain and immediately toss with a splash of olive oil to prevent sticking. Spread the pasta on a sheet pan and cool completely.
  2. Toast the pine nuts on a sheet pan at 350°F for 3 to 5 minutes, stirring once, until lightly golden and fragrant. Set aside to cool.
Make the sun-dried tomato oil dressing
  1. Whisk reserved sun-dried tomato oil, olive oil, red wine vinegar, Italian seasoning, and minced garlic until smooth and glossy.
Assemble and chill
  1. Combine cooled pasta with chopped sun-dried tomatoes, halved kalamata olives, crumbled feta, thinly sliced red onion, and torn basil in a large bowl.
  2. Pour the dressing over the pasta salad and toss thoroughly until everything is evenly coated.
  3. Fold in toasted pine nuts, then season with salt and pepper to taste.
  4. Refrigerate for 30 minutes, then toss again before serving so the pasta stays coated and the flavors meld.

Notes

Pro tip: cool the pasta completely before mixing so the feta and basil don’t wilt. Store covered in the refrigerator for 3 days; the salad is best within 1 to 2 days after chilling. Freezing isn’t recommended because the feta and basil texture softens. For a gluten-free option, swap in a gluten-free penne or rigatoni and follow the package cook time to keep an al dente bite.