Pasta Salad With Sun Dried Tomatoes Recipe

I photographed my Sundried Tomato Pasta Salad in a crisp white bowl with salad servers and chicken, and I have to tell you about the one surprising ingredient that pulls it all together.

I snapped an overhead photo of my Pasta Salad With Sun Dried Tomatoes in a white bowl with salad servers, ready to be served, and I still laugh at how a single bite felt like a secret. I love how rotini pasta catches little pockets of flavor from the sun dried tomatoes so every forkful is unexpectedly rich and a little chewy, in the best way.

This Sundried Tomato Pasta Salad reads like summer in one bowl, and the thought of a bright Pasta Salad Dressing makes me want to try it cold or warm just to see which I like more.

Ingredients

• Rotini pasta: Provides quick carbs for energy, some fiber if whole grain, filling.
• Cooked chicken: Lean protein to build muscle and keep you full, low in fat.
• Sun dried tomatoes: Concentrated sweet tangy flavor, lots of umami, vitamin C and antioxidants.
• Fresh mozzarella: Creamy, mild, adds fat and it’s protein, melts into little chewy bites.
• Cherry tomatoes: Bright, juicy sweetness and acidity, adds vitamin A and fiber.
• Red onion: Sharp bite, a bit spicy, gives crunch and sulfur compounds for health.
• Red bell pepper: Sweet, crunchy, high in vitamin C, color and fresh texture.
• Extra virgin olive oil: Healthy monounsaturated fats, rich flavor, makes dressing smooth and silky.
• Basil: Fragrant herb, bright peppery notes, small amounts of vitamins and antioxidants.
• Parmesan cheese: Salty, umami boost, adds depth and a little calcium and protein.

Ingredient Quantities

• 12 ounces rotini pasta, about 3 cups dry
• 2 cups cooked chicken, diced, about 1 pound raw chicken breast
• 3/4 cup sun dried tomatoes packed in oil, drained and chopped
• 8 ounces fresh mozzarella, small balls or cubed
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 red bell pepper, seeded and diced
• 1/3 cup black olives, sliced
• 1/2 cup fresh basil leaves, torn or roughly chopped
• 1/4 cup grated Parmesan cheese
• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon honey or a pinch of sugar
• 1 teaspoon dried oregano or Italian seasoning
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper

How to Make this

1. Bring a big pot of salted water to a boil, add 12 ounces rotini and cook until just al dente (check package, usually 8 to 10 minutes). Drain, rinse quickly under cold water to stop cooking, shake well and set aside. If you want, save 2 tablespoons of the pasta water to loosen the dressing later.

2. If your chicken isnt cooked already, season about 1 pound chicken breast with a pinch of salt and pepper and pan sear in a little oil over medium high heat 5 to 7 minutes per side until cooked through, or bake at 400F for 20 to 25 minutes. Let rest a few minutes, then dice into bite sized pieces (you need about 2 cups cooked).

3. Drain 3/4 cup sun dried tomatoes packed in oil and chop roughly. If you like extra tomato flavor, keep a teaspoon of that oil to add to the dressing.

4. Prep the rest: halve 1 cup cherry tomatoes, thinly slice 1/2 small red onion, dice 1 red bell pepper, slice 1/3 cup black olives, cut or pull apart 8 ounces fresh mozzarella into small pieces, tear 1/2 cup fresh basil, and grate 1/4 cup Parmesan.

5. Make the dressing: in a bowl whisk together 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey (or a pinch of sugar), 1 teaspoon dried oregano or Italian seasoning, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust salt or acid.

6. In a very large bowl combine the cooled pasta, diced chicken, chopped sun dried tomatoes, mozzarella, cherry tomatoes, red onion, bell pepper, olives, basil and grated Parmesan.

7. Pour the dressing over the salad and toss gently but thoroughly so everything gets coated. If the dressing feels too thick or the salad seems dry, add a tablespoon or two of the reserved pasta water or a splash more olive oil; if you saved sun dried tomato oil add that for extra punch.

8. Let the salad chill at least 30 minutes in the fridge so the flavors meld, toss again before serving and taste for final seasoning. Add more salt, pepper or vinegar if needed.

9. Serve at room temp or chilled, garnish with extra basil and Parmesan if you want. Store leftovers covered in the fridge for 3 to 4 days and give it a good stir before eating.

Equipment Needed

1. Large pot with lid for boiling the pasta
2. Colander or fine strainer to drain and rinse the rotini
3. Very large mixing bowl to toss everything together
4. Skillet for searing chicken or a rimmed baking sheet if you bake it
5. Cutting board for veggies and chicken youll prep
6. Chef’s knife for chopping and dicing
7. Measuring cups and spoons and a whisk for the dressing
8. Tongs or a spatula to turn chicken and toss the salad
9. Cheese grater and a small bowl or jar to mix the dressing in

FAQ

Pasta Salad With Sun Dried Tomatoes Recipe Substitutions and Variations

• Sun dried tomatoes (packed in oil): no jar? use dry-packed sun dried tomatoes rehydrated in hot water for 10 minutes, or swap in jarred roasted red peppers, chopped.
• Cooked chicken: use store-bought rotisserie chicken for speed, or for a vegetarian option use a can of drained chickpeas for protein and texture.
• Fresh mozzarella: swap with cubed feta for a tangy, salty punch, or use bocconcini/mini burrata if you want creamier bites.
• Red wine vinegar: replace with freshly squeezed lemon juice for bright acidity, or white wine vinegar if thats what you have.

Pro Tips

– Save a couple tablespoons of the pasta water and a teaspoon of the sun‑dried tomato oil, then use them to loosen and emulsify the dressing so it actually sticks to the pasta instead of pooling on the bottom. If it looks dry, add the water oil a little at a time until it looks glossy.

– Undercook the pasta just slightly so it stays firm after chilling, and rinse quickly with cold water to stop carryover cooking. This keeps the salad from turning mushy later, but don’t rinse so long you wash away all the seasoning.

– Pat the mozzarella dry or drain it in a colander for 10 minutes before adding it, otherwise you get a watery bowl that dilutes the dressing. You can also toss the cheese with a pinch of salt and pepper so it actually adds flavor.

– Let the whole salad rest at least 30 minutes in the fridge so flavors meld, then taste and adjust salt and acid right before serving; cold dulls brightness so you might need a splash more vinegar or a bit more salt. If using leftover rotisserie chicken, shred it instead of dicing for better texture and flavor distribution.