This Sun-Dried Tomato Pasta Salad recipe is stuffed with so many good things: chewy-tender cavatappi pasta, kalamata olives, fresh mozzarella, and capers, plus fresh summertime tomatoes and basil. And an earthy, tangy, sun-dried tomato dressing brings it all together in the most delicious way!
It’s our summer tradition: when we’re in the middle of a heat wave and the freshest, best tomatoes and basil are in abundance, we make this Sun-Dried Tomato Pasta Salad. I love the two distinct layers of tomato flavor and texture:
- Sun-dried tomatoes offer deep, concentrated tomato flavor with chewy toothsome bites, plus a yummy dressing that coats every last noodle’s crooks and crannies.
- Fresh tomatoes offer bright, juicy, sweet summery perfection.
This recipe is tried and true, and always disappears fast at gatherings. My Roasted Tomatoes with Basil & Thyme is another great recipe for all those gorgeous summertime tomatoes and fresh herbs — so good!!
How THIS PASTA SALAD Became Our Summer Tradition
I first made this salad for a friend’s bridal shower more than 20 years ago. I used the very pretty campanelle pasta (looks like a flower with ruffled edges), which was lovely for the occasion. The salad was not only a big hit at the shower, but with my family as well. Our young daughters went crazy for it, and the salad quickly became our summer picnic tradition. They always vote for curly cavatappi noodles, so fun!
WHAT YOU CAN EXPECT:
- A unique pasta salad dressing. Blended sun-dried tomatoes give the vinaigrette a rich body and tangy-sweet flavor. It’s fresh and light, and extremely flavorful, quite different than mayo-based pasta salads. (Even though there’ll always be a special place in my heart for Mom’s Macaroni Salad with Ham & Cheese!)
- Mediterranean-inspired flavor. Sun-dried tomatoes, olives, capers, basil, and Parmesan create beautiful depth of flavor.
- Fresh summer ingredients. Juicy cherry tomatoes and earthy basil put your garden harvest (or farmers market haul) to use!
- Perfect make-ahead salad. This pasta salad holds up really well for entertaining. It also packs up great in a cooler, for all your summer outings.
“I honestly haven’t tasted a better pasta salad. My mouth waters thinking about it! Brenda, you should be selling this recipe!”
Kristen
WHAT YOU’LL NEED
Here’s a quick look at what goes into this sun-dried tomato pasta salad. Scroll down to the printable recipe card for exact measurements.
For the Dressing:
- Sun-dried tomatoes – Oil-packed sun-dried tomatoes are richer than dry-packed, so that’s what I use here.
- Red wine vinegar and olive oil – These form the base of the vinaigrette. The red wine vinegar pairs beautifully with the sun-dried tomatoes.
- Garlic – A single clove adds a pleasant garlicky flavor without overpowering the other ingredients in this recipe.
- Capers – These are small but mighty, and bring salty, briny goodness.
- Salt & black pepper – I use Morton kosher salt and freshly ground black pepper.
For the Pasta Salad:
- Cavatappi pasta – Our girls like to use the super fun cavatappi noodles, but campanelle and rotini also work great.
- Cherry tomatoes – These add fresh, bright, juicy tomato flavor throughout. Grape tomatoes would also work. I like to quarter larger tomatoes and halve smaller tomatoes.
- Kalamata olives – Add salty, briny contrast and a lovely buttery texture.
- Capers – For little bright, salty, pickle-y pops throughout the salad.
- Fresh mozzarella – You can use diced fresh mozzarella or skip the dicing and use mozzarella pearls. Or cut mozzarella ciliegine (cherry-sized) in half.
- Sun-dried tomatoes – Add chewy texture and concentrated tomato flavor.
- Parmesan cheese – For the best flavor, use freshly shredded Parmesan rather than store-bought.
- Fresh basil – This herb adds another layer of flavor that is not worth skipping. Roll the leaves up like a cigar, then slice them thinly into ribbons.
- Pine nuts – I love the toasty, soft crunch these add, but if you’re not a pine nut fan, you can omit them. Or swap in chopped walnuts, which have a similar rich, nutty crunch.
How to Make Sun-Dried Tomato Pasta Salad
Here’s a step-by-step look at how this flavorful pasta salad comes together.
- Make the dressing. Combine the sun-dried tomatoes, red wine vinegar, olive oil, garlic, capers, salt, and pepper in a blender or food processor. Blend until nearly smooth.
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water until cooled, then drain well.
- Combine the salad ingredients. In a large bowl, combine the cooked pasta, cherry tomatoes, olives, capers, mozzarella, and chopped sun-dried tomatoes.
- Add the dressing. Pour the dressing over the salad and toss until evenly coated.
- Finish the salad. Sprinkle with Parmesan, basil, and toasted pine nuts, then toss gently to combine.
BRENDA’S TIPS FOR THE BEST PASTA SALAD
- Salt the pasta water well. The old Italian saying is that your pasta water should be salty as the sea. It truly makes a difference in the flavor of your pasta and the overall flavor of the salad.
- Drain the pasta thoroughly. Extra water will dilute the dressing and make your pasta salad bland.
- Toast the pine nuts. I toast them in a dry pan over medium heat. As soon as they smell nutty and the color darkens slightly, remove them from the pan to keep them from burning.
- Get a head start for entertaining. You can prepare the salad earlier in the day or even the day before. For the freshest texture and flavor, wait to add the Parmesan, basil, and pine nuts until just before serving.
Recipe VARIATIONS
- Dice up grilled chicken and add it to the salad for some lean protein.
- Or add chopped cooked bacon!
- Swap in feta, instead of mozzarella. This will definitely change the overall flavor and texture of the salad, with saltier, crumblier bites of cheese.
- Use arugula instead of or in addition to the basil for a peppery flavor. Or use baby spinach.
- Add red onion, thinly sliced, for a contrasting bite and pretty color.
SERVING SUGGESTIONS
Serve this sun-dried tomato pasta salad as a light, summery meal all on its own, or as a side dish. Serve it with Ground Turkey Burgers, my simple go-to Grilled Chicken Thighs, or a juicy Grilled Ribeye for the perfect al fresco dinner!
HOW TO STORE
- Refrigerator: Store this sun-dried tomato pasta salad in an airtight container for up to 4 days. Just know that the basil will wilt and the nuts will soften.
- Before serving leftovers: Toss well and add a drizzle of olive oil if the pasta has absorbed some of the dressing.
MORE SUMMER PASTA SALADS
Sun-Dried Tomato Pasta
Yield: 6 servings
This pasta salad recipe lets the abundance of fresh summer produce shine, using fresh tomatoes and basil. It's a great salad for a picnic!
Print
Ingredients
Dressing
- ½ cup sun-dried tomatoes in oil, drained
- ¼ cup red wine vinegar
- ⅓ cup extra-virgin olive oil
- 1 large garlic clove, diced
- 1 teaspoon capers
- 2 teaspoons Morton kosher salt
- ¾ teaspoon freshly ground black pepper
Pasta Salad
- 1 pound cavatappi pasta, or another large, fun/pretty pasta such as campanelle
- 1 pound cherry tomatoes, quartered
- ¾ cup pitted kalamata olives, sliced in half
- 2 teaspoons capers
- 1 pound fresh mozzarella, cut into ½" pieces (or just use mozzarella pearls)
- ⅓ cup chopped sun-dried tomatoes in oil, drained
- 1 cup finely shredded Parmesan cheese
- 1 cup packed fresh basil leaves, julienned
- ⅓ cup toasted pine nuts
Instructions
- Dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a blender or food processor until almost smooth. An immersion blender also works great.
- Pasta Salad: Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Add pasta to a colander in the sink and run cold water over it to cool. Drain well, shaking away excess water.
- Place pasta in a large bowl and add the tomatoes, olives, capers, mozzarella, and chopped sun-dried tomatoes.
- Pour prepared dressing over pasta salad ingredients. Fold to combine evenly. Sprinkle with Parmesan cheese, basil, and pine nuts; toss well.
- This salad keeps well, so you can make it early in the day or even the day before. Just wait to add the Parmesan, basil, and pine nuts until just before serving.
Notes
adapted from Ina Garten’s “Barefoot Contessa Family Style” cookbook
Nutrition Information:
Serving: 1 Calories: 809kcal Carbohydrates: 69g Protein: 34g Fat: 45g Saturated Fat: 15g Polyunsaturated Fat: 6g Monounsaturated Fat: 20g Cholesterol: 74mg Sodium: 1887mg Potassium: 734mg Fiber: 5g Sugar: 5g Vitamin A: 1504IU Vitamin C: 34mg Calcium: 581mg Iron: 3mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2018, then updated in 2026.
Perfect easy diner recipe! Thanks so much for sharing! Always love what you cook! :)
This is the kind of pasta dish I could eat for all three meals!
This is actually the prettiest pasta EVER! I am a sucker for both carbs and ANYTHING with sun-dried tomatoes, so this is going on my dinner menu!
MMMMMMM….this sounds like a delightful dinner! Love those tomatoes!
Pasta and sundries tomatoes were made for each other. Color and flavor they always win hands down :)
Hey girl This is right up my alley! Yummy!
I honestly haven’t tasted a better pasta salad. My mouth waters thinking about it! Brenda, you should be selling this recipe!
Thanks Kristen, I’m so glad Jessica shared with you! :-)
The first time you made this salad for me, I believe neither of us had children yet. I remember making this salad, and bringing it to lunch at work all week long. I really miss this salad! Now that my kids are older, and they definitely appreciate bold flavors, I will be making this salad soon. I put the ingredients on my shopping list…look out weekend…awesome pasta salad is in the forecast!
Your get-together sounded lovely and your pasta looks so appetizing!