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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with Mediterranean flavors—rotini or penne, spinach, feta, and olives tossed in an herb vinaigrette. Pasta stays tender-crisp with a cool, thickened texture after chilling for at least 1 hour.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or penne pasta Cook until just tender; rinse with cold water to stop cooking.
  • 1 cup sun-dried tomatoes in oil Drain and chop well so the flavor distributes evenly.
  • 8 oz feta cheese Crumbled; keep some larger pieces for a creamy bite.
  • 2 cup fresh spinach Chopped; use fresh or thawed and well-drained if substituting.
  • 0.5 cup Kalamata olives Sliced for easy tossing.
Herb vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 garlic Minced for even flavor in the dressing.
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook rotini or penne pasta according to package directions until just tender, then drain it completely. Visual cue: steam should be minimal when it’s ready to cool.
  2. Rinse the drained pasta with cold water and drain again. Visual cue: pieces look separated and no longer glossy from heat.
Make the herb vinaigrette
  1. Whisk olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper in a bowl until combined. Visual cue: the mixture turns evenly speckled with herbs.
Toss the salad
  1. Combine the cooled pasta, chopped sun-dried tomatoes in oil, crumbled feta, chopped fresh spinach, and sliced Kalamata olives in a large bowl. Visual cue: deep red, green, and white colors are evenly distributed.
  2. Pour the herb vinaigrette over the salad and toss gently to avoid breaking up the feta too much. Visual cue: pasta and spinach are lightly coated without clumping.
Chill and serve
  1. Refrigerate the pasta salad for at least 1 hour. Visual cue: the dressing looks slightly thicker and clings to the pasta.
  2. Toss again and adjust seasoning before serving. Visual cue: feta should still hold soft chunks and the surface should look glossy but not dry.

Notes

For the best texture, rinse the hot pasta thoroughly with cold water so it doesn’t keep cooking in the fridge. Store covered in the refrigerator for 3 to 4 days; it’s best served chilled. Freezing is not recommended because the spinach and feta can change texture. If you want a lighter option, use part-skim feta instead of full-fat for a similar salty bite.