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Introduction
Sun-dried tomato pesto pasta salad is a modern twist on traditional Italian flavors, born from the fusion of classic Mediterranean ingredients and contemporary health-conscious cooking. This dish pays homage to the sun-drenched fields of Italy, where tomatoes have been dried in the warm summer air for centuries. The addition of pesto, a Ligurian sauce dating back to the 16th century, brings a burst of fresh basil and garlic to the mix. Popular at picnics and potlucks, this salad has become a staple of warm-weather gatherings, offering a lighter alternative to mayo-based pasta salads while still delivering a punch of flavor. Its versatility and make-ahead nature have made it a favorite among busy home cooks looking for nutritious, delicious meals that can be prepared in advance.
Ingredients
• 16 oz (450g) whole grain rotini pasta
• 1 cup (150g) sun-dried tomatoes, julienned
• 1/2 cup (120ml) basil pesto
• 1 cup (150g) cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 cup (100g) cucumber, seeded and diced
• 1/2 cup (75g) red onion, finely chopped
• 1/4 cup (60ml) extra virgin olive oil
• 3 tbsp (45ml) red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup (15g) fresh basil leaves, torn
• 1/4 cup (25g) pine nuts, toasted
• 1/2 cup (50g) crumbled feta cheese (optional)
Step 1:
Bring a large pot of salted water to a boil. Cook the whole grain rotini pasta according to package instructions until al dente, usually about 8-10 minutes.
Step 2:
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the bell peppers and cucumber, and finely chop the red onion.
Step 3:
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.
Step 4:
Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process and cool the pasta.
Step 5:
In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, cherry tomatoes, bell peppers, cucumber, and red onion.
Step 6:
Add the basil pesto and dressing to the bowl. Toss gently to coat all ingredients evenly.
Step 7:
Fold in the torn fresh basil leaves and toasted pine nuts.
Step 8:
If using, sprinkle crumbled feta cheese over the top of the salad.
Step 9:
Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare this salad up to 24 hours in advance. Add the fresh basil and pine nuts just before serving to maintain their texture and flavor.
Q: How can I make this recipe vegan?
A: To make this recipe vegan, omit the feta cheese and ensure your pesto is dairy-free. You can add nutritional yeast for a cheesy flavor if desired.
Q: Can I use a different type of pasta?
A: Yes, you can substitute the whole grain rotini with any short pasta shape like fusilli, penne, or farfalle. For a gluten-free option, use gluten-free pasta.
• For a gluten-free option, substitute the whole grain pasta with gluten-free pasta made from rice, corn, or quinoa.
• If sun-dried tomatoes are packed in oil, drain and pat dry before using. If using dry-packed, rehydrate in warm water for 10 minutes before adding to the salad.
• For a vegan version, omit the feta cheese and ensure the pesto is dairy-free.
• To save time, use pre-diced vegetables from the produce section of your grocery store.
• This salad can be made ahead and refrigerated for up to 3 days. Add the fresh basil just before serving to maintain its color and flavor.
• For added protein, consider adding grilled chicken, shrimp, or chickpeas.
Serve chilled or at room temperature. Toss gently before serving to redistribute the dressing and ingredients.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add fresh basil just before serving if storing for multiple days.
While the pasta is cooking, prepare the vegetables and dressing to save time. Toast the pine nuts while the pasta cools.
- Don't overcook the pasta; keep it al dente to maintain texture in the salad
- Pat the sun-dried tomatoes dry if oil-packed to prevent excess oil in the salad
- Taste and adjust seasoning before serving, as chilling can dull flavors
For a Greek-inspired version, add Kalamata olives and use crumbled Greek feta. For a protein boost, add grilled chicken or chickpeas.
Pair with a crisp white wine like Pinot Grigio or a light rosé. Serve alongside grilled vegetables or crusty bread.
Best in summer when fresh tomatoes and basil are in season, but enjoyable year-round.
Contains wheat (gluten) and tree nuts (pine nuts). May contain milk if using feta cheese. Check pesto ingredients for potential allergens.
