Cold Pasta Salad Recipe With Sun Dried Tomatoes: Mediterranean Flavor in Every Bite

This pasta salad captures the bright flavors of the Mediterranean in a dish that’s perfect for summer gatherings. The combination of al dente pasta, sun-dried tomatoes, and fresh herbs creates a refreshing yet satisfying meal.

I developed this recipe to highlight the bold, tangy sweetness of sun-dried tomatoes, balanced with crisp vegetables and a zesty dressing. It comes together quickly and improves with time as the flavors meld.

The result is a vibrant, vegetarian dish with textures that keep every bite interesting. Serve it chilled for a refreshing contrast to heavier meals.

Ideal for picnics, potlucks, or a light lunch, this salad holds up well in the fridge for days.

Ingredients for Cold Pasta Salad Recipe with Sun Dried Tomatoes

Bright Mediterranean flavors come alive with these vibrant, fresh ingredients for a chilled pasta dish.

The sun-dried tomatoes are non-negotiable for that concentrated, tangy sweetness. Look for oil-packed at Whole Foods or Trader Joe’s—they’re plumper and more flavorful than dry-packed. Feta adds the perfect salty bite; Athens or President brands are my go-to for consistency. For the pasta, any short shape works, but penne’s ridges hold the dressing beautifully ( bronze-cut for optimal sauce cling).

Out of sun-dried tomatoes? Roasted red peppers at half the amount add similar sweetness. No fresh herbs? Dried oregano at one-third the quantity works in a pinch. Swap red onion for shallots if you prefer a milder bite. Vegetable broth plus lemon juice can replace the vinegar if needed. The olives can be green if you’re not a Kalamata fan—just pat them dry first.

This salad actually improves overnight. Keeps 4-5 days in the fridge (store dressing separately if prepping ahead). The flavors meld beautifully, making it perfect for make-ahead picnics or potlucks. Bring to room temp before serving for the best texture.

Step-by-Step Instructions for Cold Pasta Salad With Sun Dried Tomatoes

Master the technique for this refreshing salad with perfect texture and balanced Mediterranean flavors.

Step 1: Cook and Cool the Penne Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package directions until al dente—typically 10-12 minutes. The pasta should have a slight bite to it, as it will soften further when dressed and chilled.

Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process. This prevents the pasta from becoming mushy and removes excess starch. Shake the colander well to remove all water, then transfer the pasta to a large mixing bowl to cool completely.

Step 2: Prepare the Vegetables and Add-Ins

While the pasta cools, finely dice the 1 whole Red Bell Pepper into ¼-inch pieces. Remove the seeds from the 1 whole English Cucumber and dice it into similar-sized pieces. Thinly slice the 0.5 whole Red Onion for a mild but present bite.

Chop the 0.75 cup Sun-Dried Tomatoes into small pieces if not pre-chopped. Halve the 0.5 cup Kalamata Olives and pit them if necessary. Crumble the 6 oz Feta Cheese into small chunks. Chop the 0.25 cup Fresh Parsley and tear the 0.25 cup Fresh Basil by hand to preserve its delicate flavor.

Step 3: Whisk Together the Dressing

In a small bowl, combine the 0.5 cup Extra-Virgin Olive Oil, 3 tbsp Red Wine Vinegar, 1 tbsp Dijon Mustard, and the minced 2 cloves Garlic Cloves. Add the 1 tsp Salt and 0.5 tsp Black Pepper.

Whisk vigorously until the dressing is fully emulsified and slightly thickened. The mustard acts as a natural emulsifier, binding the oil and vinegar together. Taste and adjust seasoning if needed, though the feta will add additional saltiness later.

Step 4: Combine and Chill for Optimal Flavor

Add all the prepared vegetables, sun-dried tomatoes, olives, and feta to the bowl with the cooled pasta. Pour the dressing over the top and gently fold everything together with a large spoon until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor development. This chilling time allows the pasta to absorb the dressing and the flavors to meld together beautifully. Serve cold, garnished with any remaining herbs.

Pro Cooking Tips for This Dish

Perfect Pasta Texture

I always cook my pasta for 1 minute less than package directions for ideal al dente bite. The cold water rinse is non-negotiable—it stops cooking immediately and washes away excess starch that could make your salad gummy.

Dressing Emulsification

Whisk your dressing vigorously for at least 30 seconds to fully emulsify the oil and vinegar. The Dijon mustard acts as a natural stabilizer, but I find adding it gradually while whisking creates a thicker, more stable emulsion.

Chilling Time Matters

Don’t rush the chilling step—your salad needs at least 1 hour in the fridge for flavors to meld. I often make this in the morning for evening gatherings. The pasta absorbs the dressing beautifully during this time. 🌡️

Herb Handling

Always tear basil by hand rather than chopping to prevent bruising. For parsley, a sharp chef’s knife gives the cleanest cuts. Add delicate herbs like basil just before serving to preserve their fresh flavor.

Salt Strategically

Go light on the dressing salt initially—the feta and sun-dried tomatoes add significant saltiness. I taste after combining everything and adjust with flaky sea salt as needed.

Vegetable Prep

Cut all vegetables uniformly (¼-inch dice) for consistent texture in every bite. I use a mandoline for paper-thin red onion slices that mellow beautifully when dressed. 💡

Frequently Asked Questions