This sun-dried tomato cold pasta salad hits all the right notes: tangy, herby, a little garlicky, and incredibly satisfying. It’s the kind of dish you can toss together on a Sunday and enjoy for quick lunches all week. Serve it at a picnic, pack it for work, or set it out as a side for grilled chicken or fish.

The real secret is the bold flavor from the sun-dried tomatoes and a zippy vinaigrette that soaks into the pasta as it chills. If you love easy pasta ideas, you might also enjoy the fresh flavors in Garlic Butter Spaghetti With Herbs or go creamy and cozy with One Pot Creamy Sausage Pasta.

Sun-Dried Tomato Cold Pasta Salad – Bright, Savory, and Perfect for Make-Ahead Meals

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 12 oz (340 g) short pasta (rotini, fusilli, or bow ties)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons of the oil)
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata or black olives, pitted and sliced
• 1 cup mini mozzarella balls (or diced fresh mozzarella)
• 2 cups baby arugula (or baby spinach)
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan, finely grated (plus more for serving)
• Salt and black pepper, to taste
• 1/3 cup extra-virgin olive oil (use 2 tablespoons of sun-dried tomato oil as part of this)
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 garlic clove, grated or minced
• 1 teaspoon honey (or sugar), optional
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• Salt and pepper, to taste

Method

 

1. Cook the pasta in well-salted boiling water until just al dente.Drain and rinse under cool water to stop cooking. Shake off excess water.
2. Whisk the vinaigrette: combine olive oil (including the reserved tomato oil), vinegar, Dijon, garlic, honey, oregano, red pepper flakes, and a pinch of salt and pepper.
3. In a large bowl, add cooled pasta, chopped sun-dried tomatoes, cherry tomatoes, red onion, olives, mozzarella, and arugula.
4. Pour in about two-thirds of the vinaigrette and toss gently. Add basil and Parmesan, then toss again.
5. Taste and adjust with more dressing, salt, and pepper.The pasta will absorb flavor as it chills, so keep it slightly zesty.
6. Chill for at least 30 minutes before serving. Toss once more and finish with extra Parmesan and a drizzle of dressing if needed.

Why This Recipe Works

– Sun-dried tomatoes bring concentrated, savory-sweet tomato flavor that doesn’t fade when chilled. – A bright vinaigrette, made with the tomato oil, coats every noodle and keeps the salad from tasting flat. – Add-ins like olives, arugula, and creamy mozzarella pearls give balance—salty, peppery, and rich in each bite. – It holds up in the fridge, so flavors improve over a day or two. For another simple pasta that delivers big comfort, try Creamy Alfredo Pasta With Ricotta Cheese.

Ingredients

• 12 oz (340 g) short pasta (rotini, fusilli, or bow ties)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tablespoons of the oil)
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup Kalamata or black olives, pitted and sliced
• 1 cup mini mozzarella balls (or diced fresh mozzarella)
• 2 cups baby arugula (or baby spinach)
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan, finely grated (plus more for serving)
• Salt and black pepper, to taste

For the vinaigrette:

• 1/3 cup extra-virgin olive oil (use 2 tablespoons of sun-dried tomato oil as part of this)
• 3 tablespoons red wine vinegar (or white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 garlic clove, grated or minced
• 1 teaspoon honey (or sugar), optional
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Cook the pasta in well-salted boiling water until just al dente.

   Drain and rinse under cool water to stop cooking. Shake off excess water.

2. Whisk the vinaigrette: combine olive oil (including the reserved tomato oil), vinegar, Dijon, garlic, honey, oregano, red pepper flakes, and a pinch of salt and pepper.
3. In a large bowl, add cooled pasta, chopped sun-dried tomatoes, cherry tomatoes, red onion, olives, mozzarella, and arugula.
4. Pour in about two-thirds of the vinaigrette and toss gently. Add basil and Parmesan, then toss again.
5. Taste and adjust with more dressing, salt, and pepper.

   The pasta will absorb flavor as it chills, so keep it slightly zesty.

6. Chill for at least 30 minutes before serving. Toss once more and finish with extra Parmesan and a drizzle of dressing if needed.

How to Store

• Refrigerate in an airtight container for 3–4 days.
• Refresh before serving with a squeeze of lemon or a splash of vinegar and a drizzle of olive oil.
• Keep greens like arugula separate if you plan to store longer than a day; mix them in right before serving.

Health Benefits

• Tomatoes provide lycopene, an antioxidant linked to heart health.
• Olive oil adds healthy fats that support satiety and nutrient absorption.
• Arugula offers vitamin K and a peppery bite without many calories.
• Mozzarella brings protein and calcium; swap with chickpeas to keep it dairy-free and boost fiber.

Common Mistakes to Avoid

• Undersalting the pasta water: The pasta is your foundation; season the water well.
• Skipping the rinse: For cold salads, a quick rinse cools pasta and removes excess starch that causes clumping.
• Overdressing right away: Start with two-thirds of the vinaigrette, then add more after chilling.
• Adding greens too early: Arugula wilts if it sits too long; fold it in close to serving.

Variations You Can Try

• Mediterranean twist: Add cucumbers and feta instead of mozzarella. A light, fresh option alongside something heartier like Korean Ground Beef Bowl.
• Protein boost: Toss in grilled chicken, tuna, or chickpeas.
• Pesto swap: Use a few spoonfuls of pesto in place of some vinaigrette for a herby, rich finish.

  Serve with simple mains like Easy Soy Garlic Chicken Thighs.

• Roasted veggie add-ins: Roasted zucchini, bell peppers, or eggplant add depth and sweetness.
• Gluten-free: Use your favorite gluten-free pasta and double-check labels on jarred tomatoes and olives.

Planning an Italian-style dinner? Round things out with a comforting main like Classic Pasta Bolognese, or keep it light and summery with Vegan Garlic Butter Vermicelli Pasta.

FAQ

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes. Rehydrate them in hot water for 10 minutes, drain well, and toss with a little olive oil before adding.

You’ll lose the flavored oil, so add a pinch more salt and oregano to the vinaigrette.

What pasta shape works best?

Short, ridged shapes like rotini, fusilli, or farfalle hold dressing and bits of tomato well. Avoid long noodles for cold salads; they tangle and don’t mix as evenly.

How can I make it dairy-free?

Skip the mozzarella and Parmesan. Add salted, toasted pine nuts for richness and a sprinkle of nutritional yeast for a cheesy note.

Can I make it a day ahead?

Absolutely.

In fact, it tastes better the next day. Just reserve a little dressing to freshen it up before serving.

What can I serve with this salad?

Grilled chicken, shrimp, or salmon pair nicely. For a satisfying weeknight combo, try it alongside Sticky Sweet Chili Chicken Thighs Air Fryer.

In Conclusion

This Sun-Dried Tomato Cold Pasta Salad is bright, simple, and built for make-ahead meals.

With a punchy vinaigrette and pantry-friendly ingredients, it turns into an easy crowd-pleaser you can rely on any time of year. Keep it classic, or customize it with your favorite add-ins and proteins. If you’re planning a full spread, balance the savory notes with a citrusy dessert like Lemon Crinkle Cookies for a refreshing finish.