This Tuscan Sun Dried Tomato Pasta Salad is simple to make and bursting with Mediterranean flavors! It’s loaded with sun-dried tomatoes, baby sweet peppers, savory black olives, and al dente bowtie pasta tossed in a zesty lemon and Dijon dressing. Top it all off with some crumbled goat cheese and fresh basil for an irresistible combination! (Seriously, if you’re cooking for a group, I recommend making more than you think you need.)
I always crave cool, refreshing dishes that don’t feel too heavy on hot summer days. This Sun-Dried Tomato Pasta Salad is my go-to for quick lunches or a zesty side when we’re grilling out!
This recipe is so simple to make, but the ingredients each add their own depth of flavor that makes it so satisfying. You’ll be amazed at how bright, and fresh Tuscan Pasta Salad tastes!
I also love making this recipe for summer picnics or gatherings where the food could be sitting out for a little while.
The only dairy comes from the goat cheese, which you can keep in a cooler and just throw on top of the pasta salad right before serving. It’s so easy.
Fair warning: if you’re making this dish for a crowd, you may want to double or even triple the recipe. The combination of flavors and textures is so irresistible, don’t be surprised when you see everyone going back for seconds!
Ingredients for Making Tuscan Pasta Salad
- Pasta — I prefer to use bowtie pasta for this salad. Tortellini is another popular option, and I’ve even seen Tuscan Style Pasta Salad made with rotini or penne.
- Spinach — Chop it up to add some leafy green goodness.
- Sun-dried tomatoes I recommend the kind packed in oil. Drain the oil from the sun-dried tomatoes, so it doesn’t add too much oil to the dish. (Or use this oil in place of the oil in the dressing.) Halved cherry tomatoes may also be used.
- Black olives — Slice them up to add nice flavor and texture to the salad.
- Baby sweet peppers — These mini peppers have a sweeter flavor than traditional bell peppers.
- Dressing — I recommend mixing your own with extra virgin olive oil, fresh parsley, lemon juice and zest, Dijon mustard, and salt and pepper. It’s so easy and tastes fantastic! Red wine vinegar can be used in place of the lemon juice.
- Goat cheese — Crumble over the pasta salad for a hint of tang and creaminess. Feta cheese or parmesan cheese are also great options here.
- Fresh basil — Chop and sprinkle on top for an extra burst of flavor. Fresh oregano may also be used.
Tips & Tricks
- Short on time? Use a bottled Italian Dressing rather than mixing up your own.
- For the best texture, cook the pasta to al dente. You want it to have a little bite.
- Feel free to use fresh or frozen spinach. If you go with frozen chopped spinach, make sure it’s thawed and drained before adding.
- Pine nuts make a great addition if you want more texture.
Serving Suggestions
- The zesty dressing and mild, salty flavor of these Halloumi Kebabs will pair beautifully with Tuscan Pasta Salad!
- No Mayo Coleslaw is another great recipe for summer cookouts and barbecues.
- The super fresh flavors and a subtle kick of heat in this Homemade Chipotle Salsa make it a popular appetizer that will keep you coming back for more.
Frequently Asked Questions
You bet! Just replace the bowtie pasta with 16 ounces of tortellini, cooked according to package instructions.
Absolutely. Reduce the amount of oil to ¼ of a cup, then add ¼ of a cup of mayonnaise. Process until smooth before tossing with the pasta salad.
Of course! Feel free to use this recipe for Mediterranean Pasta Salad with Sun-Dried Tomatoes as your base, then throw in anything else you would like. Italian white beans, and artichoke hearts would all be great additions.
Tools Needed to Make Pasta Salad with Sun-Dried Tomatoes
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- Blender or Immersion Blender
- Pot with lid
- Large bowl
Storage
Leftover Tuscan Pasta Salad can be stored in an airtight container in the refrigerator. It will stay fresh for up to five days.
How to Make Sun-Dried Tomato Pasta Salad
Cook the pasta according to package directions, drain, rinse with cold water, and return to the pot.
Add the spinach, then cover and let sit until the spinach wilts, about 2 minutes.
Transfer to a large bowl. Add sun-dried tomatoes, olives, and sweet peppers.
In a blender or mason jar, combine the oil, parsley, lemon juice, lemon zest, Dijon mustard, and salt and pepper. Process until smooth using your blender or an immersion blender.
Toss the dressing with the pasta mixture, then refrigerate for at least one hour to allow the flavors to combine.
Toss with goat cheese and basil just before serving.
You May Also Like These Pasta Recipes
- This Avocado Pesto Pasta is full of rich creaminess and big flavor for a simple weeknight meal!
- Quinoa Pasta Salad is a comfort meal with a flexible ingredient list, so feel free to play around with the vegetables you use. This one is as healthy as pasta salad recipes get!
- Whether you’re looking for a tasty side dish or vegetarian main course, this Gluten-Free Orzo with Artichokes, Sun-Dried Tomatoes, & Roasted Red Peppers is so easy to make.
- Try this Goat Cheese, Arugula, & Cauliflower Pasta with crispy capers for a delicious gluten-free recipe.
Tuscan Sun-Dried Tomato Pasta Salad
Ingredients
- 16 ounces bowtie pasta
- 2 cups baby spinach chopped
- 8 ounces sun-dried tomatoes drained if packed in oil
- 4 ½ ounces sliced black olives
- 3 ½ ounces baby sweet peppers cut into rings
Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons chopped fresh parsley
- 1 lemon juice, and zest
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
For topping:
- 4 ounces goat cheese crumbled
- ¼ cup fresh chopped basil
Instructions
- Cook pasta according to package directions. Drain.
- Return to the pot and add the spinach. Cover and let sit until the spinach wilts, about 2 minutes.
- Transfer to a large bowl and add the sun-dried tomatoes, olives, and sweet peppers.
- In a blender or mason jar, combine the oil, parsley, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
- Process until smooth using your blender or an immersion blender.
- Toss the dressing with the pasta mixture.
- Refrigerate for at least one hour to allow the flavors to combine.
- Toss with goat cheese and basil and serve.
Notes
- Short on time? Use a bottled Italian Dressing rather than mixing up your own.
- For the best texture, cook the pasta to al dente. You want it to have a little bite.
- Feel free to use fresh or frozen spinach. If you go with frozen chopped spinach, make sure it’s thawed and drained before adding.
- Pine nuts make a great addition if you want more texture.
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