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Sun Dried Tomato Pasta Salad

A vibrant and tangy pasta salad bursting with the flavors of sun-dried tomatoes, fresh herbs, and creamy cheese, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz your favorite pasta (penne or fusilli works great)
  • 1 cup sun-dried tomatoes, packed in oil, drained and chopped Opt for high-quality for the best flavor.
  • ½ cup black olives, pitted and sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ red onion, finely chopped
  • ½ cup fresh basil, chopped Always use fresh when possible.
Dressing
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • to taste salt and pepper Adjust seasoning according to preference.
Cheese
  • ½ cup feta cheese, crumbled (or goat cheese for a stronger flavor) Can substitute with dairy-free cheese.

Method
 

Preparation
  1. In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
  3. In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, black olives, cherry tomatoes, cucumber, red onion, and fresh basil.
Mixing
  1. Pour the dressing over the pasta mixture, and toss to coat evenly. Add in the crumbled feta cheese and gently mix.
Chilling
  1. For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  2. Toss the pasta salad one last time before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. This salad is served cold, so enjoy it straight from the refrigerator for a quick lunch or snack. Consider toasting nuts for added flavor and crunch.