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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with rotini coated in a vibrant sun-dried tomato and basil dressing, finished with mozzarella pearls, Kalamata olives, and deep-red sun-dried tomato slivers. This Italian-American pasta salad is tossed for even coating and chilled for the best flavor meld.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Rotini pasta
  • 12 oz rotini pasta Cooked and cooled.
Mix-ins
  • 0.5 cup sun-dried tomatoes in oil Drained and sliced; reserve the oil.
  • 8 oz fresh mozzarella pearls or cubed mozzarella
  • 0.5 cup Kalamata olives Halved.
  • 0.5 cup roasted red peppers Sliced.
  • 0.25 cup red onion Finely diced.
  • 0.25 cup fresh basil Chiffonade.
  • 0.5 cup Parmesan cheese Shaved.
Dressing
  • 2 tbsp reserved sun-dried tomato oil
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 tsp Italian seasoning
  • Salt and pepper to taste To taste.

Method
 

Make the dressing
  1. Whisk together reserved sun-dried tomato oil, olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, honey, Italian seasoning, salt, and pepper until emulsified, looking for a uniform sheen.
  2. Taste the dressing and adjust with more salt, pepper, or Italian seasoning so it’s flavorful enough to stand up after chilling.
Toss the pasta salad
  1. Combine cooled rotini pasta, sun-dried tomatoes, mozzarella, Kalamata olives, roasted red peppers, and red onion in a large bowl, spreading the ingredients evenly.
  2. Pour the dressing over the pasta and toss until every piece of rotini looks glossy and coated.
  3. Fold in fresh basil and most of the Parmesan until the basil is evenly distributed with bright green flecks.
Chill and finish
  1. Refrigerate the pasta salad for at least 30 minutes, keeping it covered so it chills evenly and the flavors deepen.
  2. After 30 minutes, taste and adjust salt, vinegar, or Italian seasoning as needed for balance.
  3. Top with remaining Parmesan shavings and extra basil before serving, so the surface shows fresh green and bright cheese streaks.

Notes

For best results, refrigerate at least 30 minutes so the dressing clings to the rotini; the salad will keep in the refrigerator for 3–4 days. Freezing isn’t recommended because mozzarella texture can change. Dietary swap: use lactose-free mozzarella and Parmesan for a lactose-reduced version (flavor remains close).