Sun-Dried Tomato, Spinach & Artichoke Pasta Salad Recipe

Why You’ll Love this Sun Dried Tomato Pasta Salad

• Bold, balanced flavour. Tangy sun‑dried tomatoes, fresh basil and a zesty vinaigrette give the salad intense, savory notes without a heavy dressing.
• Fast and practical. Minimal prep and a 20‑minute total time make this ideal for busy evenings, meal prep or last‑minute gatherings.
• Stores well. Unlike creamy salads, this vinaigrette‑based pasta salad keeps its texture for days and often tastes better after a few hours or overnight.
• Customizable. Add protein like chickpeas, lentils, tofu or chicken to make it a main, or switch vegetables to suit what you have on hand.
• Diet‑friendly. Naturally vegan and easy to make gluten‑free with a sturdy gluten‑free pasta.

Ingredient Notes

Below are the main components and tips for choosing them. Refer to the recipe card for exact amounts and full instructions.

• Pasta: Choose a short shape—rotini, fusilli, penne, farfalle or cavatappi—to trap the dressing. Cook to al dente so the pasta holds up in the fridge. For gluten‑free, use a firm, shape‑retaining gluten‑free pasta.
• Spinach: Baby spinach is ideal; it wilts slightly from the warm pasta and blends into the salad nicely. If using mature spinach, roughly chop it.
• Sun‑dried tomatoes: Oil‑packed preserves the best texture and flavor; use a little of that oil in the dressing. If you only have dry tomatoes, rehydrate them and use olive oil for the dressing.
• Tomatoes: Cherry or grape tomatoes add juiciness and sweetness—choose ripe, firm fruit and quarter them.
• Vinegar: Red wine vinegar gives bright acidity; white wine or a splash of balsamic can be used for a different depth.
• Artichoke hearts: Jarred or canned, well‑drained and quartered, they add a briny, savory note that complements the tomatoes.
• Herbs & spices: Fresh basil is classic here; dried oregano and thyme in the dressing add depth. Finish with red pepper flakes for a touch of heat if you like.

Variations & Additions

Adapt this salad to suit your taste, dietary needs or what’s in the pantry.

To make it higher in protein:

• Use chickpea, lentil or other high‑protein pasta
• Add a can of chickpeas or white beans (drained and rinsed)
• Stir in cooked lentils or grilled tofu
• Add grilled chicken or shrimp if not keeping it vegan

For a creamy version:

• Stir in 2–4 tablespoons vegan mayo or plain Greek yogurt
• Blend cashews with a little water for a dairy‑free creamy dressing

More vegetables and texture:

• Diced cucumber, bell peppers, zucchini or roasted vegetables
• Toasted nuts or seeds—pine nuts, almonds, walnuts, sunflower or pumpkin seeds—for crunch
• Kalamata olives, capers or crumbled feta/goat cheese if dairy is acceptable

Change the flavour profile:

• Swap red wine vinegar for balsamic for a sweeter, richer note
• Add lemon juice and zest for brightness
• Increase chili flakes or add fresh chili for heat

How to Make Sun Dried Tomato Pasta Salad

Step 1: Bring a large pot of well‑salted water to a boil and cook the pasta to al dente according to package directions. Drain.

Step 2: Measure about 4 tablespoons of oil from the jar of sun‑dried tomatoes into a large mixing or serving bowl. Add red wine vinegar, grated garlic, Dijon mustard, dried thyme, oregano, and a pinch of red pepper flakes. Season with salt and black pepper and whisk until combined.

Tip: If preparing ahead, you can reserve half the dressing and add it just before serving so the salad doesn’t dry out as the pasta absorbs dressing.

Step 3: Drain the remaining oil from the sun‑dried tomato jar and thinly slice the tomatoes. Quarter the fresh tomatoes, thinly slice the red onion, quarter the artichoke hearts and chiffonade the basil.

Step 4: Add the hot drained pasta and the baby spinach to the bowl with the dressing and toss until the spinach wilts slightly. Add the sliced sun‑dried tomatoes, cherry tomatoes, red onion, artichokes and basil. Toss to combine and adjust seasoning with salt and pepper.

Serve warm, at room temperature or chilled. The flavors meld and intensify after a few hours, so this is an excellent make‑ahead salad.

Deryn’s Notes

• Cook pasta al dente and don’t rinse it—starch helps the dressing cling.
• If adding cheese, let the salad cool to room temperature before tossing cheese in.
• If leftovers look dry after a day or two, revive the salad with a drizzle of olive oil or the reserved sun‑dried tomato oil.
• Using the oil from the sun‑dried tomato jar gives the dressing extra tomato and herb flavour compared with plain olive oil.
• Small pasta shapes like rotini, farfalle or cavatappi work best for salads because they hold dressing well.
• If preparing in advance for guests, consider holding back some dressing to add at serving for the freshest texture.
• The salad often tastes best the next day once the flavours have melded—make it the night before if possible.

Recipe FAQs

More Pasta Salad Recipes

• Mediterranean Orzo Salad
• Pesto Orzo Salad with Chickpeas
• Black Bean Pasta Salad
• Vegan Pesto Pasta Salad
• Vegan Zesty Italian Pasta Salad