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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with Mediterranean flavors: rotini or penne tossed with chopped spinach, crumbled feta, and sliced Kalamata olives in an herb vinaigrette. Pasta stays tender and separate after chilling for 1 hour, with deep red sun-dried tomatoes and tangy red wine vinegar in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb rotini or penne pasta
Sun-dried tomato mix
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 8 oz feta cheese, crumbled
  • 2 cup fresh spinach, chopped
  • 0.5 cup Kalamata olives, sliced
Herb vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and chill base
  1. Cook rotini or penne pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking. This keeps the pasta from turning mushy and helps it stay firm after dressing.
Make herb vinaigrette
  1. Whisk olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper until the dressing looks evenly blended. Aim for a smooth, fragrant vinaigrette with no visible garlic clumps.
Toss and refrigerate
  1. Combine the pasta, chopped sun-dried tomatoes, crumbled feta, chopped spinach, and sliced Kalamata olives in a large bowl. Distribute everything evenly so feta and spinach are coated throughout.
  2. Pour the vinaigrette over the salad and toss gently to avoid breaking up feta too much. Stop mixing once the pasta looks lightly glossy.
  3. Refrigerate the pasta salad for at least 1 hour before serving to let flavors meld. Cover it to prevent the spinach from drying out.
  4. Toss again right before serving and adjust seasoning with more salt and pepper if needed. Taste for balance after chilling so the vinegar and herbs come through.

Notes

For the cleanest texture, rinse the pasta under cold water thoroughly so it doesn’t overcook while cooling. Store covered in the refrigerator for up to 3 days; the pasta salad can be refreshed with a small drizzle of olive oil or a splash of red wine vinegar after chilling. Freezing is not recommended for this salad. Dietary swap: use feta alternative (or a dairy-free feta) if you need a dairy-free version while keeping the same vinaigrette.