Sun Dried Tomato Pasta Salad

The farmers market on Third Street had a vendor selling oil-packed sun-dried tomatoes straight from a enormous glass jar, and on a whim I bought a container without any plan for them. That afternoon I stood in my kitchen with a box of fusilli, a handful of cherry tomatoes from the crisper, and a bottle of red wine vinegar that had been sitting unused for months. What came together in barely twenty minutes tasted like something I should have been making for years. The tangy, herby, bright mess of it disappeared between my roommate and me before it even had a chance to chill.

I brought a massive bowl of this to a rooftop potluck last July when the temperature refused to drop below ninety degrees. Nobody wanted to be near a stove, and a cold pasta salad studded with tomatoes and feta felt like the only reasonable contribution. Three people texted me for the recipe before the weekend was over.

Ingredients

• 250 g short pasta (fusilli, penne, or farfalle): The shape matters more than you think because ridges and curves catch the dressing and little bits of herbs in every bite.
• 100 g sun-dried tomatoes packed in oil, drained and sliced: These are the backbone of the whole dish, so buy decent ones packed in good olive oil.
• 100 g cherry tomatoes, halved: They add a fresh juicy pop that balances the concentrated intensity of the sun-dried ones.
• 1 small red onion, thinly sliced: Soak the slices in cold water for five minutes if you find raw onion too aggressive.
• 70 g Kalamata olives, pitted and halved: Skip the pre-pitted jars if you can because they tend to be softer and less flavorful.
• 1/2 cucumber, diced: English cucumbers work best here since you avoid the watery seed issue entirely.
• 30 g fresh basil, chopped: Tear it with your hands instead of cutting to keep the edges from turning black.
• 2 tbsp fresh parsley, chopped: Flat-leaf parsley adds a clean grassy note that rounds out the Mediterranean flavor.
• 80 g feta cheese, crumbled (optional): A block of feta you crumble yourself will always be creamier than the pre-crumbled tubs.
• 3 tbsp extra virgin olive oil: Use the good stuff since the dressing is raw and the flavor really comes through.
• 2 tbsp red wine vinegar: The sharp acidity is what makes this salad feel alive rather than heavy.
• 1 garlic clove, minced: One is enough because raw garlic can easily take over the whole bowl.
• 1 tsp Dijon mustard: This is the emulsifier that keeps the dressing from separating into an oily puddle.
• 1/2 tsp dried oregano: Rub it between your palms before adding to wake up the essential oils.
• Salt and pepper to taste: Season gradually because the olives and feta already bring a lot of salt to the party.

Instructions

Boil and Shock the Pasta:

Cook the pasta in a large pot of generously salted boiling water until just past al dente, then drain and rinse under cold running water until completely cool. The cold rinse stops the cooking and prevents every piece from fusing into a starchy clump.

Build the Salad Base:

Toss the cooled pasta into a large mixing bowl along with the sliced sun-dried tomatoes, halved cherry tomatoes, red onion, olives, cucumber, basil, and parsley. Give everything a gentle fold so the colors start to mingle without crushing the softer ingredients.

Whisk the Dressing:

In a small bowl, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, a pinch of salt, and several grinds of black pepper, then whisk until the mixture looks creamy and unified. Taste it on your fingertip and adjust the acid or salt before it goes on anything.

Marry It All Together:

Pour the dressing over the pasta and vegetables and toss with a large spoon until every surface glistens evenly. Take your time here because an under-dressed pocket of pasta is a sad surprise.

Add the Feta:

Scatter the crumbled feta over the top and fold it in with a light hand so the chunks stay somewhat intact rather than turning into paste. The creamy salty pockets scattered through the bowl are what make each bite interesting.

Rest and Adjust:

Let the salad sit for at least thirty minutes in the refrigerator so the pasta absorbs the dressing and the flavors settle into something cohesive. Taste one more time before serving because cold food almost always needs a final pinch of salt or a splash of vinegar.

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There is something quietly satisfying about a dish that does not ask you to turn on the oven for more than ten minutes and still feeds a room full of people beautifully.

Serving Ideas That Actually Work

This salad holds up beautifully on a picnic blanket or in a packed lunch because there is nothing wilted or soggy to worry about. I like to serve it alongside grilled flatbread or stuff it into a hollowed-out bell pepper when I want to feel slightly more ambitious. A cold glass of ros on the side does not hurt either.

Making It Your Own

The structure is forgiving enough that you can swap nearly anything based on what is rattling around your kitchen. Roasted red peppers, artichoke hearts, or a handful of arugula all slide in without disturbing the balance. Adding a drained can of chickpeas turns it into something closer to a full meal.

Storage and Leftover Wisdom

Keep leftovers in an airtight container in the refrigerator and plan to finish them within two days before the cucumber starts to weep and the basil darkens. A quick stir and a splash of vinegar will revive leftovers that have been sitting overnight. The pasta will absorb more dressing as it rests so do not be alarmed if the bottom of the bowl looks dry.

• Give it a generous stir before serving again to redistribute the dressing that settled.
• Add a squeeze of lemon juice if the flavors have gone flat after refrigeration.
• Never freeze this salad because the texture of the vegetables will turn mushy and unrecognizable.

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Keep this recipe in your back pocket for every warm evening, last-minute gathering, or night when cooking feels like too much work and eating still matters. It will never let you down.

Questions & Answers About the Recipe

→ Can I use sun-dried tomatoes that aren’t packed in oil?

Yes. Rehydrate dry-packed sun-dried tomatoes in hot water for 10–15 minutes or warm them briefly in olive oil to soften and boost flavor. Drain and slice before combining.

→ What type of pasta works best?

Short shapes like fusilli, penne or farfalle are ideal because they catch the dressing and hold pieces of tomato and olive. Cook until al dente and rinse under cold water to stop cooking and cool quickly.

→ How long will this keep in the fridge?

Stored in an airtight container, it keeps well for up to 2 days. Flavors deepen but feta may soften and pasta can absorb dressing—refresh with a splash of oil or vinegar before serving.

→ How can I make a dairy-free or vegan version?

Omit the feta or substitute a plant-based cheese. Also check labels on sun-dried tomatoes and mustard for unwanted additives if following strict dietary needs.

→ What proteins pair well with this dish?

Grilled chicken, shrimp, or chickpeas complement the Mediterranean flavors. Add warm protein briefly before chilling so flavors meld without wilting the vegetables.

→ Any tips for balancing the dressing?

Taste as you go: adjust acidity with more red wine vinegar, brighten with extra olive oil, and season with salt, pepper and a touch of Dijon. A pinch of sugar or honey can tame excessive acidity.