20-Minute Creamy Sun Dried Tomato Pasta Salad
This sun dried tomato pasta salad comes together in about 20 minutes and tastes like you fussed over it. The dressing is creamy from Greek yogurt, tangy with lemon, and shot through with the deep, savory hit of jarred sun dried tomatoes.
It’s the type of dish that disappears fast at barbecues, but I lean on it just as often for a quick weeknight side I can pull straight from the fridge.
Why This Pasta Salad Works
The dressing is the whole reason. Blending half the sun dried tomatoes into the yogurt base means that intense, chewy tomato flavor is built into every bite, not just scattered on top.
You get that creaminess without any mayo, so the salad stays bright and surprisingly light. The reserved oil from the tomato jar adds a rich, almost roasted note that bottled olive oil can’t match.
It’s also one of those rare dishes that actually gets better after a rest in the fridge, making it a reliable make-ahead for lunches and parties.
Ingredients
- 1 lb short pasta, like rotini or fusilli: any dried short shape works, the nooks hold onto the dressing well
- 1 cup oil-packed sun dried tomatoes, drained and roughly chopped, oil reserved: use the kind in a jar with olive oil and herbs for the best flavor
- ½ cup plain full-fat Greek yogurt: full-fat gives the richest texture without graininess
- 2 tbsp reserved sun dried tomato oil: adds depth; regular extra-virgin olive oil works if needed
- 1 medium garlic clove: it gets blended, so no need to mince
- 2 tbsp fresh lemon juice: brightens the whole bowl
- ½ tsp kosher salt: adjust to taste after mixing
- ½ tsp black pepper: a generous grind
- ½ cup pitted kalamata olives, halved: their brininess plays against the sweet tomatoes
- ⅓ cup chopped fresh basil: plus a few whole leaves for the top
Variations / Substitutions
- Pasta swap: any short gluten-free pasta cooks up just as well; cook it to al dente so it holds its shape
- Dairy-free: use a thick plain coconut yogurt or cashew-based yogurt; the dressing will be a little thinner, so add the oil gradually
- Protein boost: fold in 1 cup of shredded rotisserie chicken or a can of drained chickpeas to make it a full meal
- Extra crunch: toasted pine nuts or chopped toasted almonds add a nice contrast
- Swap the basil: fresh parsley or arugula works, though the flavor changes from sweet-herbal to peppery
Pesto and Sun-Dried Tomato Rolled Chicken Breast is a great main dish to serve alongside this salad.
How To Make Sun Dried Tomato Pasta Salad
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil and cook the 1 lb pasta according to the package directions until al dente, about 8 to 10 minutes. Drain it and rinse briefly under cool water to stop the cooking, then shake off the extra water well.
The pasta will look separate and firm, not sticky. Giving it a quick rinse and drain is key so the dressing doesn’t slide off later.
Step 2: Blend the Dressing
While the pasta cooks, toss half of the chopped sun dried tomatoes (about ½ cup), the ½ cup Greek yogurt, 2 tbsp reserved tomato oil, the garlic clove, 2 tbsp lemon juice, ½ tsp salt, and ½ tsp pepper into a small food processor. Blitz until the mixture is smooth and a pale salmon pink, about 30 seconds, scraping down the sides once.
The oil from the tomatoes carries a lot of savory, almost earthy flavor. Pause and taste the dressing here and add an extra pinch of salt if it needs it. It should be bright and punchy.
Step 3: Toss the Pasta Salad
In a large bowl, combine the drained pasta, the remaining chopped sun dried tomatoes, the halved kalamata olives, and all of the dressing. Fold everything together gently until each piece of pasta is coated and the tomatoes and olives are distributed evenly.
The dressing will look like plenty at first, but the pasta absorbs some as it sits. Keep folding until no pools of dressing remain in the bottom of the bowl.
Step 4: Finish with Basil and Serve
Fold in the ⅓ cup chopped basil just before serving, then transfer the salad to a wide serving bowl or platter. Scatter a few whole basil leaves over the top and serve at room temperature or chilled.
The basil stays fragrant and green when added at the end. From here you can dig in right away, or cover and chill it for a couple of hours to let the flavors settle.
Tips for the Creamiest Pasta Salad
- Reserve the tomato oil first, before chopping the sun dried tomatoes. It’s much easier to measure when the jar is undisturbed.
- Rinsing the cooked pasta with cool water washes away surface starch, so the texture stays separate instead of gummy. Drain it really well, a salad spinner works great here.
- If the salad sits in the fridge overnight and tightens up, toss it with a tiny splash of reserved tomato oil or water to loosen it again before serving.
- Taste after mixing and adjust. The salt level depends on how salty your olives and tomatoes are, so it’s worth a final check.
This salad scales easily for a crowd.
| Serves | Pasta | Prepared Dressing Ingredients |
|---|---|---|
| 6 | 1 lb | full recipe as written |
| 12 | 2 lb | double all dressing ingredients |
| 24 | 4 lb | quadruple all dressing ingredients |
Storing Leftover Pasta Salad
- Refrigerate: store in an airtight container for up to 4 days. The salad tastes even better after an overnight rest, so it’s a great make-ahead.
- Serve cold: no need to reheat, it’s best eaten straight from the fridge or after about 15 minutes at room temperature.
What Goes Well With This Pasta Salad
Serve it alongside grilled chicken thighs or lemon herb salmon for a warm-weather dinner that takes almost no extra time. It also holds its own next to simple burgers or a platter of roasted vegetables, adding a creamy, tangy foil to anything charred or smoky.
Frequently Asked Questions
Can I use sun dried tomatoes that are not oil-packed?
Yes, if you only have dry-packed tomatoes. Rehydrate them in warm water for about 15 minutes first, then pat them dry and use them the same way. You’ll need to add a little extra olive oil to the dressing because you lose the reserved oil.
Is this pasta salad okay to make a day ahead?
Yes, it’s fantastic a day ahead. The dressing soaks into the pasta and the whole thing becomes even more flavorful. Just refresh it with a tiny drizzle of oil or lemon juice before serving.
What if I don’t have a food processor?
Finely mince the half cup of sun dried tomatoes and the garlic, then whisk them into the yogurt, oil, and lemon juice by hand. The texture won’t be as smooth, but the flavor is identical.
Can I use a different herb besides basil?
Absolutely. Flat-leaf parsley or a mix of parsley and mint works nicely, though it gives a fresher, greener vibe. Add fresh herbs right before serving for the best color.
Sun Dried Tomato Pasta Salad Recipe
Ingredients
Method
- Boil pasta in salted water until al dente, about 8 to 10 minutes, then drain and rinse under cool water.
- While pasta cooks, blend half the sun dried tomatoes, the yogurt, reserved oil, garlic, lemon juice, salt, and pepper in a food processor until smooth, about 30 seconds.
- In a large bowl, combine the drained pasta, remaining sun dried tomatoes, olives, and the blended dressing, then fold until evenly coated.
- Fold in the chopped basil, transfer to a serving bowl, and top with whole basil leaves. Serve immediately or chilled.
Notes
