Jump to Recipe Print RecipeAs I stirred the pasta in a warm pot, the vibrant hues of sun-dried tomatoes and artichoke hearts brought a rush of summer memories. This Sun-Dried Tomato Pasta Salad is more than just a recipe—it’s a celebration of seasonal flavors that can transform any gathering into a feast. With its quick prep time and hearty vegetarian goodness, this dish shines as either a refreshing side or a complete meal. Each bite perfectly balances zesty, salty, and sweet notes, making it an absolute crowd-pleaser for those looking to escape the fast-food routine. Wondering how to whip up this delightful salad that requires no cooking skills whatsoever? Let’s dive in! Why is this pasta salad a must-try? Vibrant Colors: The combination of sun-dried tomatoes and artichoke hearts creates a stunning visual appeal, making it a showstopper on your table. Quick Prep Time: In just about 30 minutes, you can prepare a dish that is both delicious and satisfying—perfect for busy weeknights or last-minute gatherings. Hearty and Satisfying: This salad is filling enough to stand alone, yet versatile enough to pair wonderfully with grilled chicken or seafood, making it an ideal choice for any meal. Endless Customization: Whether you want to swap in your favorite pasta shape or add other seasonal veggies, this recipe allows for creativity while keeping those delightful flavors intact. Healthy Ingredients: Packed with wholesome ingredients, this salad offers a good mix of healthy fats and fibers, making it a guilt-free indulgence. You might also enjoy our refreshing Radish Salad Roasted or the delightful texture of Smashed Potato Salad—both are perfect sides for your summer cooking adventures! Sun-Dried Tomato Pasta Salad Ingredients For the Vinaigrette Sun-Dried Tomatoes – Adds tangy sweetness and depth to the vinaigrette; use drained oil-packed tomatoes for better texture. Fresh Lemon Juice – Provides acidity to balance the richness of the oil and complements the sun-dried tomatoes. Garlic – Enhances flavor with its aromatic profile; must be peeled before use. Dijon Mustard – Acts as an emulsifier for the vinaigrette and adds a slight tang. Extra Virgin Olive Oil – Main fat in the dressing, contributing richness and healthy fats. Fresh Oregano – Adds a fragrant herbal note; sub with dried oregano for convenience. Kosher Salt & Black Pepper – Essential seasonings for flavor enhancement. For the Pasta Salad Short Pasta (Casarecce) – Provides structure and captures the vinaigrette; can substitute with penne, fusilli, or orecchiette. Frozen Artichoke Hearts – Use thawed for ease; they hold their shape better than canned options. Olive Oil (for sautéing) – Adds depth when sautéing artichokes. Chopped Shallots – Provides sweetness and crunch; can use red onion as a substitute. Capers – Introduces a briny flavor; ensure they are drained well. Crushed Red Pepper Flakes – Optional for a mild kick in flavor. Toasted Pine Nuts – Adds a rich, nutty flavor and crunch; can substitute with walnuts or omit for a nut-free option. Chopped Flat Leaf Parsley & Fresh Basil – Fresh herbs for garnish and flavor; can vary based on preference. Shaved Pecorino Romano – For umami and creaminess; substitute with Parmesan if needed. Step‑by‑Step Instructions for Sun-Dried Tomato Pasta Salad Step 1: Prepare the Vinaigrette In a food processor, combine the sun-dried tomatoes, fresh lemon juice, peeled garlic, Dijon mustard, kosher salt, and black pepper. Pulse until well blended, then slowly drizzle in the extra virgin olive oil while the processor runs. Continue blending until the mixture is emulsified and creamy. Finally, add fresh oregano and pulse lightly to incorporate, creating a zesty dressing for your sun-dried tomato pasta salad. Step 2: Cook the Pasta Bring a large pot of salted water to a rolling boil and add the short pasta, such as casarecce. Cook the pasta until it reaches just al dente, about 8-10 minutes, ensuring it retains a slight bite. Once cooked, drain the pasta and spread it out on baking sheets to cool, which prevents sticking and gives your sun-dried tomato pasta salad a delightful texture. Step 3: Sauté Artichokes In a skillet, heat a drizzle of olive oil over medium heat. Add the thawed artichoke hearts, seasoned with kosher salt and black pepper, and sauté for 5-7 minutes until they are lightly golden and fragrant. Once they achieve a lovely color, remove them from heat and toss in chopped shallots, capers, and crushed red pepper flakes—mixing everything together enhances the flavor profile of the salad. Step 4: Combine Ingredients In a large mixing bowl, combine the cooled pasta with the prepared vinaigrette, ensuring every strand is coated. Gently fold in the sautéed artichoke mixture, toasted pine nuts, chopped parsley, and fresh basil. Toss everything together until well-combined, allowing the vibrant flavors of the sun-dried tomato pasta salad to meld beautifully, and season with additional salt and pepper to taste. Step 5: Serve Transfer your sun-dried tomato pasta salad to a serving dish and let it sit for a few minutes at room temperature to allow the flavors to settle. This dish can be enjoyed right away or stored in the refrigerator for later. Serve it as a refreshing side dish or a satisfying main course, savoring the delightful combination of tangy and earthy notes. Make Ahead Options These Sun-Dried Tomato Pasta Salad with Artichoke Hearts are a lifesaver for busy home cooks looking to streamline their meal prep! You can prepare the vinaigrette up to 3 days in advance, ensuring those bright flavors develop beautifully. Simply store it in an airtight container in the refrigerator. Additionally, you can cook the pasta and sauté the artichokes ahead of time; these components will stay fresh when refrigerated separately for up to 24 hours. To maintain quality, allow everything to come to room temperature before serving, and toss the salad with a bit more vinaigrette to revitalize the flavors. When ready to enjoy, just combine all the ingredients, and you’ll have a delightful meal with minimal effort! What to Serve with Sun-Dried Tomato Pasta Salad Elevate your meal with delightful pairings that complement the vibrant flavors of this refreshing dish. Grilled Chicken: Tender and juicy, grilled chicken adds a satisfying protein element that balances the lightness of the salad. Roasted Vegetables: A medley of seasonal roasted veggies brings earthy flavors and enhances the overall depth of your meal. Garlic Bread: Crunchy garlic bread acts as a perfect vehicle to scoop up leftover salad, melding flavors in every bite. Caprese Skewers: These fresh, colorful skewers of mozzarella and tomatoes add a burst of flavor and visual appeal to your table. Sparkling White Wine: A crisp, bubbly white wine refreshes the palate and complements the tangy notes of the sun-dried tomato pasta salad. Lemon Sorbet: A light, refreshing dessert to cleanse your palate after enjoying all those savory flavors. Expert Tips for Sun-Dried Tomato Pasta Salad Pasta Perfection: Cook pasta just past al dente to avoid a chewy texture; it’ll firm up as it cools, ensuring the ideal bite in your salad. Rinse for Texture: Rinsing the cooked pasta under cold water can help prevent clumping, creating a light and fluffy sun-dried tomato pasta salad. Vinaigrette Consistency: If preparing in advance, make extra vinaigrette to adjust the creaminess, as pasta tends to absorb dressing over time. Artichoke Prep: Thaw frozen artichoke hearts thoroughly before sautéing to enhance their flavor and maintain their tender bite in the salad. Season to Taste: Don’t forget to taste as you mix! Adjust the salt and pepper in your sun-dried tomato pasta salad to elevate its flavors beautifully. How to Store and Freeze Sun-Dried Tomato Pasta Salad Fridge: Store your sun-dried tomato pasta salad in an airtight container for up to 3 days. Allow it to return to room temperature before serving, as flavors improve when enjoyed at a milder temperature. Freezer: While not ideal, you can freeze the pasta salad for up to 1 month. Store in a freezer-safe container, and be sure to leave some space for expansion. Thaw in the fridge overnight before serving, but some texture may be compromised. Reheating: If you prefer to warm it up, gently heat in a skillet over low heat, adding a touch of olive oil to revive the vinaigrette. Enjoy it warm or at room temperature for best flavor. Dressing Separation: To maintain optimal taste, consider storing the vinaigrette separately if making in advance. This prevents the pasta from absorbing too much dressing and keeps it fresh-tasting. Sun-Dried Tomato Pasta Salad Variations Feel free to explore these delightful twists to personalize your salad experience! Gluten-Free: Use gluten-free pasta like rice or corn pasta for a lighter, allergen-friendly version. Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for a spicy twist that elevates the flavor profile! Protein Boost: Toss in some chickpeas or grilled chicken for added protein that complements the salad beautifully. Vegetable Medley: Mix in colorful bell peppers or fresh spinach to introduce extra crunch and freshness to every bite. Creamy Texture: Stir in a dollop of ricotta or a splash of heavy cream for a rich and creamy salad variation. Herb Swap: Experiment with different herbs like dill or cilantro for a refreshing twist that changes the whole flavor dynamics. Olive Addition: Add kalamata olives for an extra briny flavor that perfectly complements the sun-dried tomatoes. Nut-Free: If avoiding nuts, skip the pine nuts and add sunflower seeds for a satisfying crunch without the allergens. If you’re craving something refreshing alongside your salad, consider trying our Cucumber Shrimp Salad or the deliciously hearty Pasta Puttanesca Savory to complete your meal. Enjoy the exploration! Sun-Dried Tomato Pasta Salad Recipe FAQs What type of sun-dried tomatoes should I use? I recommend using drained oil-packed sun-dried tomatoes for a better texture and flavor. They are softer and more flavorful compared to the dry variety and blend beautifully into the vinaigrette. How should I store the sun-dried tomato pasta salad? Store your sun-dried tomato pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come back to room temperature for a more vibrant taste and enhanced flavors. Can I freeze the sun-dried tomato pasta salad? While it’s best enjoyed fresh, you can freeze the salad for up to 1 month. Place it in a freezer-safe container, leaving some space for expansion. To thaw, transfer it to the refrigerator overnight before serving. Keep in mind that some texture may be affected after freezing. What should I do if my pasta salad feels dry after a day? Absolutely! Pasta tends to absorb dressing over time, which can lead to a drier texture. To remedy this, simply prepare a bit more vinaigrette and drizzle it over the salad before serving. Toss gently to combine, and adjust seasoning with salt and pepper to taste. Are there any dietary considerations I should keep in mind? Yes, if you’re serving this dish to guests, it’s important to check for allergies! This recipe includes pine nuts and may contain gluten from pasta. If anyone has a nut allergy, you can either omit the pine nuts altogether or substitute them with sunflower seeds for a crunchy texture. Always ask about specific dietary restrictions before serving. Savor Summer with Sun-Dried Tomato Pasta Salad Delight No ratings yet Celebrate summer with this quick and vibrant Sun-Dried Tomato Pasta Salad, perfect as a side or a hearty meal. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 10 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: SaladsCuisine: ItalianCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Vinaigrette1 cup Sun-Dried Tomatoes drained oil-packed1 3 Fresh Lemon Juice to taste2 cloves Garlic peeled1 tbsp Dijon Mustard1/2 cup Extra Virgin Olive Oil1 tbsp Fresh Oregano or dried oregano1 tsp Kosher Salt1 tsp Black PepperFor the Pasta Salad8 oz Short Pasta (Casarecce) or substitutes like penne, fusilli, or orecchiette1 cup Frozen Artichoke Hearts thawed2 tbsp Olive Oil for sautéing1/2 cup Chopped Shallots or red onion2 tbsp Capers drained1/2 tsp Crushed Red Pepper Flakes optional1/4 cup Toasted Pine Nuts or walnuts1/4 cup Chopped Flat Leaf Parsley1/4 cup Fresh Basil1/2 cup Shaved Pecorino Romano or Parmesan Equipment Food Processorlarge potSkilletBaking SheetsLarge mixing bowl Method Step‑by‑Step InstructionsIn a food processor, combine the sun-dried tomatoes, fresh lemon juice, peeled garlic, Dijon mustard, kosher salt, and black pepper. Blend, then drizzle in the olive oil while blending until emulsified. Add fresh oregano and pulse lightly.Bring a large pot of salted water to a boil. Cook the short pasta until al dente, about 8-10 minutes. Drain and spread on baking sheets to cool.Heat olive oil in a skillet. Add thawed artichoke hearts seasoned with salt and pepper, and sauté for 5-7 minutes. Remove from heat and mix in shallots, capers, and red pepper flakes.In a large bowl, combine the cooled pasta with the vinaigrette. Gently fold in the sautéed mixture, pine nuts, parsley, and basil. Toss together until well combined.Transfer to a serving dish and let sit for a few minutes to allow flavors to settle. Serve immediately or chill for later. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 420mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 8mgCalcium: 80mgIron: 1.5mg NotesCook pasta just past al dente to ensure the perfect texture. Rinse pasta under cold water to prevent clumping. Adjust vinaigrette consistency if preparing in advance. Store and serve this salad chilled for best flavor. Tried this recipe?Let us know how it was!
