Traveling the world through cuisine

Sun-Dried Tomato Pasta Salad

A wonderful cold pasta salad seasoned with fresh herbs and sun-dried tomatoes.

Sun-Dried Tomato Pasta Salad


  • 10-12 ounces of sun-dried tomatoes in olive oil, drained
  • 1 clove of garlic
  • 6 tbsp of olive oil
  • 2 tbsp of red wine vinegar
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of basil
  • 1/2 pound of pasta, cooked and drained
  • 1 pound of ripe tomatoes, diced
  • 1/4 cup of kalamata olives, seeds removed and sliced
  • Salt and pepper to taste


  1. In a food processor, place 5 of the sun-dried tomatoes in with the garlic clove, olive oil, vinegar, Parmesan cheese, basil and at least 1 tsp of pepper.
  2. Blend well and set aside.
  3. Dump the pasta in a large bowl with the olives, tomatoes, and 6 more sun-dried tomatoes (sliced)
  4. Pour the dressing from the food processor onto the mixture in the bowl.
  5. Toss the salad well and add salt and pepper to your liking.

Quick Notes

Be aware when you cook the pasta. 1/2 of a pound is generally 1/2 of a package of pasta. Many make the mistake of cooking and using a whole 1-pound package of pasta, and then wonder why the salad seems bland.

Be careful when it comes to the salt as well. I put it on in case you want more in the flavor, but I honestly do not add any at all. The cheese, olives, and sun-dried tomatoes add enough salty flavor to the dish.


I generally use whole wheat rotini when I do these dishes. Feel free to use any pasta that’s to your liking.

Tags: cold, Italian, pasta, sun-dried tomatoes

comments powered by Disqus