Pesto Pasta Salad with Sun-Dried Tomatoes is a dish that really packs a punch! The combination of fresh basil, tangy sun-dried tomatoes, and crunchy pine nuts creates a vibrant mix that’s hard to resist.
This recipe offers an easy, delicious pasta option, simplifies meal prep with convenient storage, and suits various occasions effortlessly.
I often find it tricky to whip up meals that everyone can enjoy, especially with my family’s dietary needs. This pasta salad is not only simple to make but it’s also delicious and satisfying. It turns out that cooking for different diets doesn’t have to be a hassle!
This recipe works wonders because it’s quick and easy, taking just 20 minutes from start to finish. You can prep everything in 5 minutes and cook the pasta in just 15. It’s also perfect for meal prep, so you can enjoy it for days without losing that fresh taste.
Why You Will Love This Recipe
- Flavor Explosion , The sun-dried tomatoes add an intense, savory punch that makes each bite something special. You’ll love the fresh, herbaceous notes from the basil too.
- Quick and Easy Prep , This pasta salad comes together fast, making it a hassle-free option for busy weeknights or last-minute gatherings. You’ll have it ready in no time.
- Versatile Choice , Whether you’re serving it as a side, a light lunch, or the main dish, this salad fits in nicely at any meal. Perfect for whatever occasion comes your way.
- Meal Prep Friendly , You can store it in the fridge for a few days, so it’s great for planning ahead. Just let it come to room temperature when you’re ready to enjoy.
Ingredient Notes
- Short cut pasta: I love using a fun pasta shape like fusilli or penne for this dish; it really holds onto the pesto nicely!
- Sun-dried tomatoes in oil: These pack a ton of flavor! Look for those swimming in oil to keep things juicy and tasty.
- Fresh basil: You can’t go wrong with fresh basil here; it gives the salad that herby kick. Just make sure it’s bright green and fragrant!
- Pine nuts: These little guys add a nice crunch! Toast them lightly for a nuttier flavor, or swap them for slivered almonds if you need to.
- Lemon juice: A splash of lemon juice brings all the flavors together with a zesty punch. Freshly squeezed is always a winner!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If using sun dried tomatoes, choose those packed in oil for added flavor and moisture in your pasta salad.
- When the pesto thickens in the refrigerator, adding a splash of reserved pasta water can help loosen it up nicely.
- If your pasta salad ends up a bit dry after a day, mixing in a splash of lemon juice or olive oil can refresh it.
- For a bolder pesto flavor, adding more sun dried tomatoes or a pinch of salt can significantly enhance the overall taste.
- If you plan on making this ahead of time, consider storing the pasta and dressing separately to maintain freshness.
Serving Suggestions
- Serve sun dried tomato pasta salad alongside grilled vegetables or protein like chicken and tofu. This dish fits well in a picnic spread or potluck table.
- You can incorporate this pasta salad into meal prep for lunches or light dinners. It also works well served as a side dish at barbecues or summer gatherings.
- Add a drizzle of balsamic vinaigrette or a sprinkle of nutritional yeast before serving. These finishing touches contribute a distinct flavor without gluten or excessive carbs.
Storage Guidelines
- To keep your sun dried tomato pasta salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
- Freezing: For extended storage, use a freezer bag or airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.
- Meal Prep: Prepare pasta salad in advance. Keep in an airtight container in the fridge for up to 3 days.
Recipe Variations
- You can use whole wheat pasta or gluten-free pasta in place of the short cut pasta for a different texture.
- Add 1 teaspoon dried oregano or 1 teaspoon garlic powder to the dish for an extra kick of flavor.
- Either cherry tomatoes or diced bell peppers can add a burst of freshness to each bite.
- If you want to make a larger batch, increase the pasta to 500g, keeping the remaining ingredients proportionate.
Did you make this recipe? Scroll down to leave a star rating and review!
Sun Dried Tomato Pesto Pasta Salad
This vibrant Sun Dried Tomato Pesto Pasta Salad is a refreshing vegan dish, perfect for warm weather gatherings, packed with flavor and nutrition.
Equipment
- Food processor or blender
- Pot
- Large Bowl
- Colander
Ingredients
- 350 g short cut pasta (12.3 ounces)
- 1 cup fresh basil (20g)
- ⅓ cup pine nuts (45g)
- 3 tbsp nutritional yeast
- 10 sun dried tomatoes in oil
- 2 tbsp lemon juice
- 2 garlic cloves
- ½ tsp salt
- Black pepper to taste
- dried chilli flakes Pinch
- ¼ cup olive oil (50ml)
Instructions
- Start by boiling your short cut pasta in a pot of salted water until it’s al dente. You will know it is ready when it is firm yet tender to bite, and it smells wonderfully inviting. It is crucial to avoid overcooking, as mushy pasta can dampen the entire dish’s vibe.
- While the pasta cooks, toss the fresh basil, pine nuts, nutritional yeast, sun-dried tomatoes, lemon juice, garlic, salt, black pepper, and chili flakes into a blender or food processor. You will want a deliciously aromatic mixture that blends until smooth. Keep an eye out for big chunks since they can interfere with the creamy texture.
- Once the pasta is ready, drain it and let it cool for a minute. Gently mix the warm pasta with your pesto in a large bowl, letting the flavors meld and blend together. You will notice an amazing fragrance as the sauce embraces each pasta piece. Just be careful not to over-mix, or the pasta might break.
- Drizzle in the olive oil while stirring the pasta and pesto. This not only adds richness but also helps if the mixture feels too thick. It should have a lovely glossy finish when you are done. Do not skip this step, as too little oil can lead to a dry pasta salad later.
- Taste your pasta salad and adjust the seasoning with a bit more salt or lemon juice if needed. You will want to hit that flavor sweet spot, and a hint of acidity can freshen it up. Just remember to go easy on the salt initially—you can always add more, but it is tricky to fix a salty dish.
- Let the pasta salad chill in the fridge for at least 20 minutes before serving. This not only helps the flavors to deepen, but you will enjoy it more when it is cool. Just keep in mind, if it seems dry after chilling, a splash of olive oil or lemon juice will revive it beautifully.
Notes
Storage Tips: Will keep for 2-3 days in the fridge in an air tight container but bring to room temperature before serving. If your pasta salad ends up a bit dry after a day, mixing in a splash of lemon juice or olive oil can refresh it.
Expert Tips: Use sun dried tomatoes packed in oil for added flavor and moisture in your pasta salad. When the pesto thickens in the refrigerator, adding a splash of reserved pasta water can help loosen it up nicely. For a bolder pesto flavor, adding more sun dried tomatoes or a pinch of salt can significantly enhance the overall taste. If you plan on making this ahead of time, consider storing the pasta and dressing separately to maintain freshness.
Reheating Instructions: If serving chilled, simply take it out of the refrigerator and allow it to come to room temperature before serving.
Serving Suggestions: Pair with grilled vegetables, serve alongside protein like chicken or tofu, or add to a picnic spread or potluck table.
Recipe Variations: Add cherry tomatoes for extra freshness, use different nuts like walnuts or almonds, or incorporate roasted vegetables for added texture.
Leave a Reply