This Pasta Salad with Sun-Dried Tomatoes is everything you want in a summer side—light, flavorful, and built for real life.
No mayo means no stress. It holds beautifully at room temperature, making it perfect for picnics, potlucks, and BBQs where the food sits out as long as the stories do.
Why you want to make this Easy Pasta Salad with Sun-dried Tomatoes
- No mayo, no worries – holds well at room temperature, perfect for picnics and potlucks
- Light and fresh – a vinaigrette-based dressing keeps it bright, not heavy
- Big flavor, simple ingredients – sun-dried tomatoes, olives, and herbs do the work
- Lower fat, lower calories – satisfying without weighing you down
- Make-ahead friendly – tastes even better after sitting 20–30 minutes
- Flexible pasta choice – shells, elbows, or bowties all work beautifully
- Pairs with everything grilled – ribs, BBQ chicken, burgers, you name it
- Easy to customize – add artichokes, feta, or mozzarella for a twist
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Pasta Salad with Sun-Dried Tomatoes
Equipment
- Colander
Ingredients
- 1 pound small pasta turbertini, shells, elbows, bowties
- 1 (3.5 ounce) jar sun-dried tomatoes, in oil, sliced 1 tablespoon oil reserved
- ½ cup Kalamata olives drained and coarsely chopped
- 2 stalks celery thinly sliced, preferably on the diagonal
- 4 green onions thinly sliced
- ¼ cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- Salt and pepper to taste
- ⅓ cup chopped parsley or to taste
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain into a colander and rinse under cold water to stop the cooking. Shake well to remove excess water.
Prepare the Salad
- In a large bowl, combine the cooked pasta, sun-dried tomatoes, olives, celery, and green onions. Toss to combine.
Prepare the Dressing
- In a small bowl, whisk together 2 teaspoons of the reserved oil, olive oil, red wine vinegar, salt, and pepper.
Put it Together
- Pour the dressing over the salad, add the parsley and toss well. Taste and adjust for seasonings adding more of the reserved oil, as desired. Allow the salad to sit, at room temperature, for 20 to 30 minutes to allow the flavors to blend.
Notes
Ingredients (Why They Matter)
Small pasta (shells, elbows, bowties)
Small shapes grips the dressing and tuck in the bits, so every bite has full flavor—not just plain pasta.
Sun-dried tomatoes in oil
The flavor backbone—sweet, concentrated tomato with a little chew. The oil doubles as a built-in flavor boost for the dressing.
Kalamata olives
Bring a briny, salty contrast that balances the richness of the tomatoes and oil.
Celery
Adds fresh crunch and keeps the salad from feeling too soft or heavy.
Green onions
Give a mild onion bite without overpowering the other flavors.
Extra virgin olive oil
Forms the base of the vinaigrette—use one that tastes good on its own.
Red wine vinegar
Brightens everything and cuts through the richness, keeping the salad light and fresh.
Fresh parsley
Adds a clean, herbal finish and lifts the whole dish.
Salt and pepper
Essential for balance, but go easy at first—olives and tomatoes already bring salt.
Instructions (Simple but Important)
- Salt your pasta water well
This is your only chance to season the pasta itself—don’t skip it. - Cook just to al dente
Slightly firm pasta holds up better and won’t get mushy as it sits. - Rinse and drain thoroughly
Stop the cooking, then shake off excess water so the dressing doesn’t get diluted. - Combine while the pasta is slightly warm and fully cooled
Avoid hot pasta, which can dull the fresh flavors. - Whisk the dressing separately
Ensures the oil and vinegar are evenly blended before hitting the salad. - Dress lightly, then adjust
Pasta absorbs dressing as it sits—start light and add more if needed. - Let it rest before serving
Give it 20–30 minutes so the flavors come together and the pasta soaks up the vinaigrette.
FAQs
Because there’s no mayo, this pasta salad is much more forgiving than traditional versions. It can safely sit out for about 2 hours (or up to **1 hour if it’s very hot outside, above 90°F).
After that, it’s best to refrigerate. If you’re serving it outside, keep it in the shade or set the bowl over ice to extend that window.
Yes—and it actually gets better. Make it a few hours ahead or even the day before. The pasta absorbs the dressing and the flavors deepen. Just give it a toss and a drizzle of olive oil before serving to freshen it up.
For this salad, yes. Rinsing stops the cooking and cools the pasta quickly so it doesn’t get mushy. Just be sure to drain it well so you don’t water down the dressing.
Small shapes like shells, elbows, or bow ties work best. They पकड़ the dressing and trap the little bits of tomato and olive, so you get full flavor in every bite.
Yes. Dry-packed sun-dried tomatoes work just fine—you just need to soften them first.
Soak them in warm water for about 10–15 minutes until they’re pliable, then drain and slice. Since you won’t have the flavorful oil from the jar, add a little extra olive oil to the dressing to make up for it.
Tip: If you want to boost flavor, soak them in warm water with a splash of red wine vinegar or a squeeze of lemon.
What to serve with?
This simply pasta salad goes perfectly with all things BBQ, from simple grilled steaks to more complex dishes like a Leg of Lamb. Some of my favorite ways are alongside:
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