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An antique glass bowl holds colorful pasta salad with sun dried tomatoes.

Pasta Salad with Sun-Dried Tomatoes

This tasty pasta salad contains no mayo making it perfect for a BBQ or outdoor picnic.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Additional Time 30 mins
Total Time 50 mins
Course Salads, Side Dish
Cuisine American
Servings 8 - 10 servings


  • 1 pound Tubertini pasta or other small pasta
  • 1 3.5 ounce jar sun-dried tomatoes (in oil), sliced, 1 tablespoon oil reserved you may not use all the oil.
  • ½ cup drained and coarsely chopped kalamata olives
  • 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
  • cup chopped parsley or to taste


  • Bring a large pot of salted water to a boil; add the pasta and cook according to package directions. When cooked, drain and run under cold water to stop the cooking process. Shake to drain well. Pour into a large bowl; add the sun-dried tomatoes, olives, celery, and green onions. Stir to combine. In a small bowl, whisk together 2 teaspoons of the reserved sun-dried tomato oil, extra virgin olive oil, red wine vinegar, and salt and pepper to taste. Pour over salad; add parsley; mix well. Taste and add more of the reserved oil, if desired. Allow to sit at room temperature for 20 - 30 minutes to allow the flavors to blend.


LindySez: Try these variations:  1. Add some coarsely chopped marinated artichoke hearts.  2. Add some crumbled Feta or diced mozzarella cheese
Keyword easy pasta salad, pasta salad, pasta salad no mayo, summer salad
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