Sun-Dried Tomato and Pesto Pasta Salad

featured image pesto pasta salad with gold serving spoons on white plate

Sun-Dried Tomato and Pesto Pasta Salad

This easy pasta salad recipe is filled with bold Mediterranean flavors from sun-dried tomatoes and delicious basil pesto. It comes together quickly, with minimal preparation, and is bound to be a summer favorite.

Course Salad, Side Dish

Cuisine American, Greek/ Mediteranean, Italian

Prep Time 10

Cook Time 10

Cooling 30

Total Time 50

Servings Portions

Calories 324kcal

Author Diana Reis

Equipment

Large Pot to boil pasta
Colander to strain pasta
Large Mixing Bowl

Ingredients

1 Pound Farfalle Pasta bowtie
1 Cup Basil Pesto prepared
1 Cup Kalamata Olives pitted
2 Tablespoons Olive Brine reserved
8 Ounces Sun-dried Tomatoes julienne
3 Tablespoon Olive Oil from Sun-dried tomatoes reserved
½ Cup Feta Cheese crumbled
¼ Cup Reserved Pasta Water

Instructions

In a large pot, bring 8 cups of water and 1 Tablespoon of salt to a boil.
Boil farfalle pasta in salted water according to package instructions.
When pasta is al dente, reserve ¼ cup of pasta water, and drain pasta.
In a large bowl, make the pasta salad dressing. Add 1 cup of basil pesto, 1 Cup of Kalamata Olives, 8 ounces drained sun-dried tomatoes, 2 Tablespoons of olive brine, 3 tablespoons sun-dried tomato oil, and combine.
Mix dressing ingredients with cooked, drained pasta and reserved pasta water while the pasta is still warm.
Cover loosely and chill for at least 30 minutes.
Once, the pasta is cool, add feta cheese and serve alongside your favorite summer dishes.

Notes

Diana's Tips for Success

Cook the pasta al dente which means to leave the pasta a little bit firm or with bite. This will mean cooking for the shortest time on the package or taking away 1-2 minutes from the package instructions. This is extra important for pasta salad because it is going to have time to sit and absorb dressing while it cools. The dressing will continue to soften the pasta some.
Mix the pasta salad dressing with hot al dente pasta. This will allow the pasta to absorb the flavorful liquids.
1 pound of pasta normally serves 8 people. This pasta salad dish is a bit rich and is typically served as a side dish. I usually get at least 12 portions per pound of pasta. This recipe is great for a potluck because a single recipe makes a lot of servings.
Pesto Pasta Salad can be made ahead of time. Take it out of the refrigerator a half hour before serving to take some of the chill off of it.

FAQs

How do I keep pasta salad from being too dry?

It is possible for the pasta to absorb most of the pasta salad dressing before it is served. Mix the hot pasta with most of the dressing and reserve some dressing to be added right before it is served to make sure it tastes fresh and moist.

What kind of pasta is best for pasta salad?

The best pasta shapes for pasta salad are bite sized, and a little bit thicker like farfalle (bowtie) or fusilli (corkscrew). Avoid types of pasta that are long and thin like spaghetti or fettuccine.

Storage

Pesto Pasta salad can be kept in an airtight container in the refrigerator for up to five days.

Nutrition