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    Home Β» Recipes Β» Pasta

    Easy 15-minute Sundried Tomato Pasta Salad

    Published: Aug 23, 2022 Β· Modified: Jan 5, 2023 Β· by Markie Β· Leave a Comment

    This fast and simple sundried tomato pasta salad is ready in 15 minutes and makes a wonderful lunch or dinner! It is easy to carry in a box and will be a highlight of your work lunches or picnics! This recipe is great for parties and will do well as an appetizer too.

    A top down photo of a wooden bowl with diced vegetables, pasta and cheese, and two slices of toasted baguette and herbs
    Jump to:
    • Key Ingredients for Sundried Tomato Pasta Salad
    • Substitutes
    • How to Make This Pasta Salad
    • What To Serve This Pasta Salad With & Variations
    • Top Tips
    • Storage Instructions
    • FAQs
    • πŸ“– The Recipe

    Key Ingredients for Sundried Tomato Pasta Salad

    For this delicious salad with sundried tomatoes and pasta, you will need mainly basic pantry staples, such as:

    • Short dried pasta – shapes like fusilli, farfalle, penne, rigatoni, orecchiette, conchiglie etc are all good for this recipe. Use wholemeal pasta if possible, for an extra portion of fiber, and valuable vitamins and minerals (iron, magnesium and more).
    • Sundried tomatoes – preferably ones in a jar, which do not need rehydrating before cooking. Sundried tomatoes are incredibly flavourful and rich on vitamins, minerals, and antioxidants. They are a great source of protein, fibre, vitamin B3, C, K,  but also manganese, and potassium and many more valuable nutrients.
    • Red, yellow or orange bell pepper provides this salad with bright colour and they are also bursting with vitamins, minerals and antioxidants. This superfood helps prevent blood clots and regulate blood pressure, supports our immune system, digestion, and is beneficial for eyesight.
    • Cucumber – this green vegetable has several health benefits. Its high water content helps you stay hydrated, whilst the fibre in it helps you feel fuller after a meal and supports your digestion. Cucumbers are also good for your vision, skin, immunity and maintaining blood sugar levels.
    • Fresh mozzarella cheese – for extra protein and creamy flavour. Grate it or dice it – the cheese will be a delicious addition to this pasta salad either way.

    The dressing makes this salad even more delightful. Plus it's using up the oil from the jar and helps you reduce waste. It is a very simple blend of:

    • Fresh basil and oregano – these two aromatic herbs are very popular in Mediterranean and Asian cuisines, and around the world. Use their fresh leaves for more aroma and flavour.
    • Black pepper – to add a bit more depth to the taste.
    • Oil – to help the flavours of this pasta salad to come together and to help the body make the most of the vitamins soluble in fat. Use the one from the jar of sundried tomatoes.
    • Fresh lemon juice – to lift up flavours, add a bit of tanginess and help prevent vegetables in this recipe from a process called oxidation (turning brown).
    A top down photo of fresh herbs, lemon, orange pepper, sundried tomatoes in jar, pasta in a bowl, half acucumber, mozzarella cheese and spice.

    Substitutes

    • Dry-packed sundried tomatoes – use same amount as you would of their wet version. Pre-soak them in boiling water for about 30 minutes before making this recipe, drain them well before adding to the salad.
    • Pickled gherkins instead of fresh cucumber– drain and pat dry.
    • White wine vinegar – instead of lemon juice, 1:1 ratio.
    • Dried basil and oregano – make sure they are fully coated in the dressing, which helps them to soften up.
    • Use feta cheese for a creamier but saltier taste.
    • Optional: Olive oil – if using dry sundried tomatoes.

    How to Make This Pasta Salad

    For this pasta salad, you only need basic kitchen equipment: a chopping board, kitchen knife, large stock (pasta) pot, large mixing bowl, wooden spoon and a colander.

    This refreshing summer salad can be made in a few easy steps:

    1. Cook the pasta.
    2. Chop the vegetables and cheese.
    3. Prepare the dressing.
    4. Mix everything together, sprinkle with some extra herbs and serve.
    A colage of two photos: cooked pasta in a bowl and chopped vegetables on a plate
    A process shot of making salad dressing: fresh herbs mixed with oil and black pepper in a bowl with a spoon
    A collage of two photos: chopped vegetables and mozzarella and pasta, and all of teh ingredeints mixed together.

    As always, for detailed instructions and measurements, please make sure you read the recipe card at the very end of this post.

    What To Serve This Pasta Salad With & Variations

    This sundried tomato pasta can be served as a starter (appetiser; with a slice of crispy toasted bread or baguette) or as a side with the main course.

    It will complement grilled meat, especially fish, chicken or pork very well.

    Feel free to swap or add some of the ingredients. This salad is very versatile and can be easily adjusted according to what you have on hand or what is currently in season.

    Here are some tips on different flavour variations:

    • Make it Greek-ish by adding feta cheese, sliced olives and finely chopped onion.
    • Have it with crispy grilled chicken.

    Looking for more recipes like this? Then you will like this baby potato salad with anchovies, lentil beetroot and feta salad, or one of these three easy summer salads.

    If you're in search of a delicious sundried tomato appetiser, then make sure to try my sundried tomato tapenade and prosciutto bruschetta!

    Top Tips

    • To speed up the cooking process, use fresh pasta.
    • For extra flavour, use pre-made tortellini. Spinach and ricotta, tomato or cheese fillings will work very well in this salad.
    • Jarred sundried tomatoes often contain a lot of sugar and salt, so use them wisely and stick to the recommended dosage. You will still be able to enjoy all the delicious flavours without the dish being too overpowering.

    Storage Instructions

    This pasta salad with vegetables and sun-dried tomatoes will keep fresh in an airtight container in the fridge for up to 3 days.

    Finally, it is not suitable for freezing.

    A close up photo of a bowl with sundried tomato, cucumber, pepper, mozzarella and pasta salad
    Crunchy, soft and so yummy... Try this pasta salad with sundried tomatoes today!

    FAQs

    What can I do with a jar of sundried tomatoes?

    If you are using jarred sun-dried tomatoes, you will probably have some left-over after making this pasta salad. They can be used as an appetiser (see also the following question). Sun-dried tomatoes can be served with sliced fresh tomatoes, mozzarella and basil (Caprese salad). Alternatively, make a homemade red pesto by blending the sundried tomatoes with pine nuts, garlic clove, black pepper and parmesan cheese.

    Can you eat sun-dried tomatoes out of the jar?

    Yes, you can! They make a brilliant starter (antipasti). Just leave them to rest on a kitchen towel to remove any excess oil, serve them in a small bowl, sprinkle with some fresh basil leaves, and serve with some (toasted) bread.

    Do sun-dried tomatoes need to be refrigerated?

    Yes, after opening, jarred sundried tomatoes need to be kept in the fridge. They will last for a minimum of two weeks after opening. Use them for a variety of recipes, from homemade red pesto to Caprese salad.

    Do you soak sundried tomatoes?

    It is recommended to soak dry-packed sundried tomatoes, as they can be otherwise too hard to chew. Put them in a heat-proof dish, and cover with boiling water and leave to soak for at least 30 minutes. This will help rehydrate them quicker. Drain and pat dry before adding to a meal.

    πŸ“– The Recipe

    a top down photo of a wooden bowl with pasta and diced vegetables, cheese and herbs

    Sundried Tomato Pasta Salad

    Markie
    This easy 15-minuteΒ sundried tomato pasta salad makes a wonderful lunch or dinner!
    5 from 1 vote
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Appetizer, Salad, Side Dish
    Cuisine American, European, Italian
    Servings 4 sides
    Calories 334 kcal

    Ingredients
     
     

    • 300 g short dried pasta
    • 75 g sundried tomatoes in (olive) oil
    • 1 red pepper or yellow or orange pepper
    • Β½ cucumber
    • 1 fresh mozzarella drained
    • 2 tablespoon lemon juice (Β½ lemon)
    • 1 handful fresh basil or 1 tablespoon dried basil
    • 1 handful fresh oregano or 1 tablespoon dried oregano
    • black pepper to taste

    Instructions
     

    • Cook the pasta following the instructions on the pack until it is al-dente (soft on the edges but slightly hard in the middle). Drain, rinse with cold water and set aside (keep in a colander to remove any excess water).
    • Wash, pat dry and cut the vegetables into 1cm dices.
    • Drain the sundried tomatoes above a bowl, keeping the (olive) oil for use in the salad’s dressing. Slice the sundried tomatoes.
    • To make the dressing, wash, pat dry and finely chop the fresh herbs and add them to the bowl with the leftover oil, keeping some of the herbs aside for serving. Add lemon juice and black pepper.
    • In a large missing bowl, mix the pasta, chopped vegetables and toss thoroughly. Add the dressing and cheese and toss again.
    • Sprinkle with the remaining herbs and serve.

    Notes

    The measurements are for 4 side dishes, to make it a main, double up on the number of ingredients.
    Possible swaps:
    • Dry-packed sundried tomatoes – 1:1 ratio, soak them in boiling water for 30 minutes and drain well before adding to the salad, remember to add 2 tablespoon of olive oil,
    • Pickled gherkins instead of fresh cucumber,
    • White wine vinegar – for lemon juice, 1:1 ratio,
    • Dried basil and oregano,
    • Feta cheese.

    Nutritional Information (Estimates Only)

    Calories: 334kcal | Carbohydrates: 64g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 58mg | Potassium: 586mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1211IU | Vitamin C: 61mg | Calcium: 38mg | Iron: 2mg
    Keyword pasta, quick pasta lunch, sundried tomatoes
    Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!
    Nutrition Facts
    Sundried Tomato Pasta Salad
    Amount per Serving
    Calories
    334
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    0.2
    mg
    0
    %
    Sodium
     
    58
    mg
    3
    %
    Potassium
     
    586
    mg
    17
    %
    Carbohydrates
     
    64
    g
    21
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    1211
    IU
    24
    %
    Vitamin C
     
    61
    mg
    74
    %
    Calcium
     
    38
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    About Markie

    Hi there! I'm a passionate home cook, food blogger and photographer. I enjoy making great food without having to run to the shop every day. I'm here to help you cook easy and delicious meals from classic pantry ingredients. More about me

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