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Home » side dish » Pasta Salad with Sun Dried Tomatoes

Pasta Salad with Sun Dried Tomatoes

Published: Aug 13, 2015 · Modified: Feb 15, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

You’ll love this Mediterranean inspired pasta salad with sun dried tomatoes, arugula, artichokes, tomatoes and olives. Loaded with flavour, this will be a winning potluck recipe.

Closeup of a bowl of pasta salad
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24 minutes minutes 2 Comments

This delicious pasta salad is inspired by flavours of the Mediterranean, in particular ingredients that are featured in many Italian dishes like tomatoes, artichokes and arugula. What sets this recipe apart are the sweet and savoury sun dried tomatoes packed in oil. I like to think of this recipe as an antipasto pasta salad.

I also love to make bright and summery pasta salad with lemon vinaigrette.

Why this recipe works

The secret to this recipe is the amazing dressing! I use the oil from the sun dried tomatoes in place of regular extra virgin olive oil along with some garlic, red wine vinegar. This means that every bite is perfumed with sweet and savoury notes of sun dried tomatoes.

This also means that this is a recipe without mayonnaise (I’m not a fan of creamy pasta salads and much prefer those with a vinaigrette!)

Mediterranean Pasta Salad with olives, sun dried tomatoes, artichokes and arugula. | www.livinglou.com

Ingredient notes

  • Pasta, obviously. I like to use either rotini or fusilli in this recipe as it catches the dressing perfectly.
  • Sun dried tomatoes packed in oil are the key ingredient, I chop them up to add to the pasta and I also use the oil in the vinaigrette dressing.
  • Cherry tomatoes add bursts of fresh flavour.
  • Arugula is an ingredient that balances perfectly with the sweet notes of the dressing, add this just before serving.
  • Canned artichoke hearts are another antipasto ingredient here that just works wonderfully and adds some substance to the dish.
  • I like to use green onions as a more mild onion choice, you could also use red onion or shallots if that’s what you have available.
  • Nothing says summer or Italian food to me like fresh basil, so some gets sprinkled on just before serving.
  • Cheese is totally option in this recipe, but I’ve made this with feta and parmesan cheese with much happiness!

Expert tips

  1. If you’re preparing this dish ahead of time, leave out the arugula and basil. These leafy greens are best added just before serving, otherwise they will end up soggy.
  2. To avoid a dry salad, if this has been in the fridge, be sure to let this come to room temperature before serving.
Two servings of pasta salad in white bowls

What to put in pasta salad?

The options are endless! I always like to keep mine vegetarian as they are usually served as a side dish, you’ll want a variety of textures and flavours to make something extra special.

What to serve this with?

I love to serve other Mediterranean inspired recipes with this recipe, this would go well with chicken souvlaki (my family’s recipe!) or if you’re looking for a vegetarian option, why not try grilled eggplant skewers? You could also pair this with a variety of mezes like Greek eggplant dip or olive hummus.

Delicious potluck recipe ideas

  • Summer quinoa salad
  • Greek salad
  • Pesto potato salad
  • Bruschetta salad
Closeup of finished dish in a bowl

Pasta Salad with Sun Dried Tomatoes

Author: Louisa Clements
4.67 from 6 votes
You’ll love this Mediterranean inspired pasta salad with sun dried tomatoes, arugula, artichokes, tomatoes and olives. Loaded with flavour, this will be a winning potluck recipe.
Pin Print
Prep: 15 minutes minutes
Cook: 9 minutes minutes
Total: 24 minutes minutes
Servings: 6

Ingredients

Sun Dried Tomato Vinaigrette

  • ¼ cup oil from sun dried tomatoes packed in oil
  • 2 tablespoon red wine vinegar, white wine vinegar will work as well
  • 1 clove garlic, grated
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil

Pasta Salad

  • ½ lb whole wheat rotini
  • ½ cup sun dried tomatoes packed in oil drained and chopped
  • 2 cups packed arugula
  • 1.5 cups halved cherry tomatoes
  • 2 green onions, sliced
  • 1 398 ml can artichoke hearts, drained and chopped
  • ½ cup chopped kalamata olives
  • ¼ cup thinly sliced basil
  • ¼ cup feta or Parmesan cheese, optional
  • ¼ teaspoon salt

Instructions

  • In a small bowl or mason jar, combine all ingredients for lemon herb vinaigrette.
  • Cook rotini according to package directions. Once pasta is cooked, drain and toss warm pasta with dressing to avoid it clumping together. Allow pasta to cool.
  • In a large bowl, combine cooled, dressed pasta with arugula, cherry tomatoes, green onions, artichokes, olives, basil, cheese (if using) and salt. Serve immediately.

Notes

  1. If preparing ahead of time, leave out the arugula and basil. Toss this in just before serving to avoid it being mushy. 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Dinner Recipes, easy, lunch, Pasta, quick recipes, side dish, Summer, vegan, vegetarian
Nutrition Facts
Pasta Salad with Sun Dried Tomatoes
Amount Per Serving
Calories 235 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 6mg2%
Sodium 674mg29%
Potassium 605mg17%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 9g10%
Protein 10g20%
Vitamin A 724IU14%
Vitamin C 18mg22%
Calcium 75mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.
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4.67 from 6 votes (6 ratings without comment)

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Comments

  1. Chrissie

    August 11, 2016 at 11:08 am

    So tasty Louisa - thanks for another delicious recipe that is easy to make!
    Reply
    • Lou

      August 14, 2016 at 9:25 am

      Thanks Chrissie, glad you enjoyed it!
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 14 years.
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