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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with tender rotini, tangy sun-dried tomatoes, and creamy feta, tossed in a quick homemade red wine vinaigrette. Bold Mediterranean flavors and a chilled, picnic-ready finish make this version great for meal prep lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 12 oz rotini pasta
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 0.5 cup red onion, finely diced
  • 0.75 cup crumbled feta cheese
  • 0.25 cup sliced black olives
  • 0.25 cup chopped fresh basil
Dressing
  • 0.33 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook rotini pasta according to package directions until al dente, stirring occasionally so it cooks evenly. Visual cue: the pasta should still have a firm center when you bite it.
  2. Drain and rinse the rotini pasta under cold water to stop cooking and keep it from turning mushy. Visual cue: the pasta looks cooler and slick rather than sticky.
Combine the salad
  1. In a large bowl, combine the rotini pasta, sun-dried tomatoes, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and basil. Visual cue: the mixture looks evenly speckled with tomatoes, basil, and feta.
Make the dressing and toss
  1. In a small bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper until smooth. Visual cue: the dressing becomes slightly thickened and uniform in color.
  2. Pour the dressing over the salad and toss until evenly coated. Visual cue: pasta and vegetables look glossy and lightly tinted from the vinaigrette.
Chill and serve
  1. Refrigerate the pasta salad for at least 30 minutes before serving so the flavors meld. Visual cue: it firms up slightly and tastes brighter after chilling.
  2. Garnish with extra basil and feta if desired right before serving. Visual cue: fresh green flecks and extra white feta on top.

Notes

Pro tip: rinse the pasta well and fully cool it before mixing so your salad stays crisp and doesn’t clump. Store covered in the refrigerator for up to 4 days; it’s not freezer-friendly. For a lighter option, use reduced-fat feta or swap part of the feta for diced mozzarella to cut calories while keeping the tangy bite.