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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with Mediterranean flavors—rotini or penne tossed with chopped spinach, feta, olives, and a red wine vinegar herb vinaigrette. The pasta gets rinsed for a tender, non-sticky bite, then chills for at least 1 hour so the dressing clings.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 1 lb rotini or penne pasta Use according to package directions; rinse with cold water after draining.
sun-dried tomatoes
  • 1 cup sun-dried tomatoes in oil, drained and chopped Chop into bite-size pieces for even flavor.
cheese
  • 8 oz feta cheese, crumbled Keep crumbled; gentle tossing helps prevent excessive breakdown.
spinach
  • 2 cup fresh spinach, chopped Chop into small pieces so it distributes throughout the pasta.
olives
  • 0.5 cup Kalamata olives, sliced Slice for consistent bites.
vinaigrette
  • 0.25 cup olive oil Use extra-virgin olive oil for the herb vinaigrette base.
  • 3 tbsp red wine vinegar Balances the richness of feta and oil.
  • 2 garlic, minced Minced for even distribution.
  • 1 tsp dried oregano Dried herbs for a concentrated flavor.
  • 1 tsp dried basil Dried herbs for an Italian-Mediterranean profile.
  • 0.1 salt and pepper to taste Add gradually; adjust after chilling.

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the rotini or penne pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking and remove excess starch.
  2. Chop the sun-dried tomatoes in oil, crumble the feta, chop the fresh spinach, and slice the Kalamata olives so everything is ready to combine.
Make the herb vinaigrette
  1. Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper until the dressing looks evenly combined.
Assemble and chill
  1. Combine the rinsed pasta with the sun-dried tomatoes, feta, spinach, and olives in a large bowl.
  2. Pour the vinaigrette over the salad and toss gently, pausing as needed to avoid breaking up the feta too much.
  3. Refrigerate the pasta salad for at least 1 hour so the flavors meld and the dressing thickens slightly on the pasta.
  4. Toss again right before serving and adjust salt and pepper to taste for a balanced finish.

Notes

Pro tip: rinse the pasta with cold water immediately after draining so it stays springy instead of sticky. Store covered in the refrigerator up to 3 days. Freezing is not recommended because the spinach and feta can change texture. If you want a lower-fat option, use reduced-fat feta and the salad will still hold together well.