Pasta Salad with Sun-Dried Tomatoes
A bright, no-mayo pasta salad packed with sun-dried tomatoes, olives, and fresh herbs. Light, flavorful, and picnic-safe, it’s the perfect make-ahead side for BBQs, potlucks, and warm-weather meals.
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
Make-ahead friendly: Holds up well at room temp since there is no mayo.
Pasta shape matters: Small shapes grab the dressing and bits for better flavor in every bite.
Variations: Add chopped marinated artichoke hearts, add crumbled feta or diced mozzarella.
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