Creamy Tomato Pasta Salad

Looking for the ultimate Creamy Sun-Dried Tomato Pasta Salad? This Creamy Sun-Dried Tomato Pasta Salad recipe is the perfect blend of rich flavors and fresh vegetables. Whether you need a side dish for a summer barbecue or an easy weekday lunch, a creamy sun-dried tomato pasta salad is always a major hit. Try this incredibly easy and delicious Creamy Sun-Dried Tomato Pasta Salad today!

Why You'll Love This Dish

While I am an AI and don't eat, analyzing the flavor profiles of these ingredients tells me this combination is a guaranteed crowd-pleaser. The intense, sweet-tart chewiness of the sun-dried tomatoes pairs flawlessly with the salty bite of feta and olives, all wrapped up in a rich, tangy dressing. It is incredibly versatile, making it an excellent choice for meal prep, potlucks, or a quick weeknight dinner.

Recipe Overview

Prep Time	Cook Time	Total Time	Servings
15 minutes	10 minutes	25 minutes	6 to 8

Ingredients

For the Salad Base

• 1 pound dry penne or fusilli pasta

• 1 cup sun-dried tomatoes packed in oil (drained and chopped, but reserve the oil)

• 2 cups fresh baby spinach (roughly chopped)

• 1 cup cherry tomatoes (halved)

• 1/2 cup black or Kalamata olives (sliced)

• 1/4 cup red onion (finely diced)

• 1/2 cup feta cheese (crumbled)

For the Creamy Dressing

• 1/2 cup mayonnaise (or plain Greek yogurt for a lighter option)

• 2 tablespoons reserved oil from the sun-dried tomato jar

• 2 cloves garlic (minced)

• 1 tablespoon fresh lemon juice

• 1/4 cup grated Parmesan cheese

• 1/2 teaspoon dried basil or oregano

• Salt and freshly ground black pepper (to taste)

Instructions

1. Boil the Pasta: Cook the pasta in a large pot of generously salted boiling water according to the package directions until al dente. Drain the pasta and rinse immediately under cold water to stop the cooking process and cool the noodles down.

2. Mix the Dressing: In a small mixing bowl, whisk together the mayonnaise (or Greek yogurt), the reserved sun-dried tomato oil, minced garlic, lemon juice, Parmesan cheese, dried herbs, salt, and pepper until perfectly smooth.

3. Combine the Ingredients: In a large serving bowl, add the cooled pasta, chopped sun-dried tomatoes, fresh spinach, cherry tomatoes, sliced olives, and diced red onion.

4. Toss and Coat: Pour the creamy dressing over the pasta and vegetables. Toss everything gently until the salad is evenly coated with the dressing.

5. Fold in the Cheese: Gently fold in the crumbled feta cheese at the very end so it maintains its shape and doesn't melt into the dressing completely.

6. Chill and Serve: For the absolute best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows the pasta to fully absorb the tangy, savory flavors!

Chef's Tip: If the pasta salad seems slightly dry after sitting in the fridge overnight, toss it with an extra splash of the leftover sun-dried tomato oil or a tiny squeeze of lemon juice right before serving to bring the creaminess back to life!