Go Back
- 2 cups fusilli pasta - 1 cup sun-dried tomatoes, chopped - 1 cup cherry tomatoes, halved - 1/2 cup black olives, sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh basil, chopped - 1/4 cup olive oil - 2 tablespoons balsamic vinegar - 1 teaspoon garlic powder - Salt and pepper to taste How to choose quality sun-dried tomatoes: Look for sun-dried tomatoes packed in olive oil. They have the best flavor and texture. Check the label for added preservatives; natural options are always best. If you can find them, sun-dried tomatoes that feel soft and moist are ideal. Alternatives to feta cheese: If you're not a fan of feta, try goat cheese or ricotta. Both add creaminess. You can also use vegan cheese for a plant-based option, which gives a similar texture. Fresh vs. dried herbs: Fresh herbs bring a bright taste to the salad. For this recipe, I recommend using fresh basil. If you use dried herbs, remember they are stronger. Use about one-third the amount of dried herbs as you would fresh. To start, bring a large pot of salted water to a rolling boil. This step is key. The salt adds flavor to the pasta. Once the water boils, add 2 cups of fusilli pasta. Cook it for about 8-10 minutes until it is al dente. You want it firm but not hard. After cooking, drain the pasta in a colander. Let it cool completely. This helps the pasta not stick together. While the pasta cools, grab a large mixing bowl. Add 1 cup of chopped sun-dried tomatoes, 1 cup of halved cherry tomatoes, and 1/2 cup of sliced black olives. Then, toss in 1/2 cup of crumbled feta cheese and 1/4 cup of chopped fresh basil. Mix these ingredients gently. You want to blend their flavors without breaking them apart. Now, let’s make the dressing. In a smaller bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of garlic powder. Add a pinch of salt and pepper. Blend this mixture until it is smooth and well combined. Once the pasta has cooled, add it to the bowl with the tomato and olive mix. Drizzle the dressing over the pasta. Toss everything together well. Make sure that every piece is coated in the dressing. This step brings all the flavors together. Let the salad rest at room temperature for at least 15 minutes. This time is important. It allows the flavors to meld beautifully. The salad will taste even better after resting. Before serving, give it one last gentle toss. Taste it and adjust the seasoning if needed. Enjoy your Sun-Dried Tomato Pasta Salad! For the full recipe, check out the details above. To make your sun-dried tomato pasta salad shine, focus on seasoning. Start with salt and pepper, then taste as you mix. You want a balance of flavors. If it needs a kick, add more balsamic vinegar. A touch of garlic powder can also enhance the taste. Storage is key for fresh ingredients. Keep the salad in an airtight container. It will stay fresh for up to three days in the fridge. If you have leftovers, add fresh basil before serving. This keeps the salad vibrant and tasty. Pair your salad with grilled chicken or shrimp. These proteins add a nice touch and make the meal heartier. You could also serve it with crusty bread. This adds texture and helps soak up the dressing. For plating, try using a large bowl. It looks great and invites sharing. Sprinkle extra feta and basil on top. This creates an appealing look. You can also drizzle a bit of olive oil around the edge of the bowl for flair. For a fun twist, serve individual portions in small jars. This makes it easy for guests to grab and enjoy. The colorful layers will impress everyone at your gathering. For the full recipe, check out the details above. {{image_4}} You can easily change this pasta salad to suit your taste. Start with the pasta. While fusilli is great, you can use other types too. Try penne, farfalle, or even whole wheat pasta. Each shape brings a different bite and texture. Next, think about the cheese. Feta adds a nice tang, but other options work well too. Goat cheese gives a creamy touch. Parmesan adds a sharp flavor. You can even skip cheese if you want a lighter salad. Want more crunch? Add nuts or seeds. Pine nuts, walnuts, or sunflower seeds offer a nice texture. They also add healthy fats. Toast them lightly for a deeper flavor. If you want more protein, add chicken or shrimp. Grilled chicken adds heartiness. Cooked shrimp gives a light seafood flavor. Both options make the salad more filling and satisfying. Feel free to explore these variations to make the Sun-Dried Tomato Pasta Salad your own! For the complete recipe, check out the Full Recipe. To keep your Sun-Dried Tomato Pasta Salad fresh, use airtight containers. Glass or plastic containers work great. They help keep the salad from drying out. Make sure to seal the container tightly. You can store it in the fridge for about 3 days. After that, the flavors may fade and the texture can change. Pasta salad is often best cold, but you can reheat it if you prefer. The best way is to use the microwave. Heat it in short bursts of 20-30 seconds. Stir after each burst to ensure even heating. If the salad seems dry, add a splash of olive oil or balsamic vinegar. This helps freshen it up. Before serving, toss the salad again. This mixes the flavors and gives it a fresh look. Can I make Sun-Dried Tomato Pasta Salad in advance? Yes, you can make this salad a day ahead. It will taste even better as the flavors blend. Just store it in an airtight container. What variations work well with this recipe? You can add grilled chicken for protein. Try different veggies like bell peppers or spinach. Swap the feta for goat cheese for a tangy twist. Can I substitute balsamic vinegar? If so, what are the options? Absolutely! You can use red wine vinegar or apple cider vinegar. Both will add a nice zing to your salad. How long will the salad last in the refrigerator? The salad stays fresh for up to three days. However, the veggies may lose some crunch over time. What is the best type of pasta for salads? Fusilli is great since it holds dressing well. Other good options include penne or rotini. These shapes add fun texture. Can this recipe be made vegetarian or vegan? Yes, it can! Just omit the feta cheese or use a vegan cheese alternative. The salad will still be delicious. Are there any gluten-free pasta options for this salad? Yes, you can use gluten-free fusilli or any gluten-free pasta. Many brands offer great alternatives that taste good. How do I keep fresh herbs from wilting? Store fresh herbs in a glass of water in the fridge. You can also wrap them in a damp paper towel for added freshness. This blog post covered how to make a tasty sun-dried tomato pasta salad. You learned about all the ingredients, from fusilli to feta cheese. We discussed tips for selecting fresh ingredients and step-by-step cooking instructions. I also shared fun ways to customize your salad and tips for storing leftovers. Use these tips to create your own version. Enjoy experimenting with flavors and textures. Making this pasta salad can be simple and fun. Happy cooking!

Sun-Dried Tomato Pasta Salad

Discover the deliciousness of Sun-Dried Tomato Pasta Salad, a vibrant and refreshing dish perfect for any occasion! With fusilli pasta, sun-dried tomatoes, feta cheese, and fresh basil, this salad is bursting with flavor. It's easy to prepare and makes a wonderful side or main dish. Click through to explore the full recipe and elevate your meal with this delightful pasta salad!
Print Recipe Pin Recipe

Ingredients
  

2 cups fusilli pasta

1 cup sun-dried tomatoes, chopped (preferably packed in olive oil)

1 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Start by bringing a large pot filled with salted water to a rolling boil. Add the fusilli pasta to the boiling water and cook according to the package directions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander and let it cool completely.

    While the pasta cools, take a large mixing bowl and add the chopped sun-dried tomatoes, halved cherry tomatoes, sliced black olives, crumbled feta cheese, and freshly chopped basil. Gently mix these ingredients together to combine their flavors.

      In a smaller bowl, whisk together the olive oil, balsamic vinegar, garlic powder, and a pinch of salt and pepper. Blend the mixture thoroughly until it is well combined and emulsified.

        Once the pasta has cooled, add it to the bowl with the tomato and olive mixture. Drizzle the prepared dressing over the pasta and throughly toss everything together, ensuring that all ingredients are evenly coated with the dressing.

          Allow the salad to rest at room temperature for at least 15 minutes. This step is crucial as it lets the flavors meld beautifully, enhancing the overall taste.

            Before serving, give the salad a final gentle toss to redistribute the ingredients. Taste and adjust seasoning with additional salt and pepper if desired.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the salad in a large bowl or individually in plates. For added visual appeal, sprinkle extra crumbled feta and chopped basil on top just before serving. Consider garnishing with a few whole olives and a drizzle of olive oil for an elegant touch.