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Sun-Dried Tomato Pasta Salad

Sun-dried tomato pasta salad with rotini or penne, spinach, feta, and Kalamata olives tossed in a simple herb vinaigrette. Chilled for at least 1 hour for a cohesive flavor and tender, rinse-cooled pasta.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or penne pasta
  • 1 cup sun-dried tomatoes in oil drained and chopped
  • 8 oz feta cheese crumbled
  • 2 cup fresh spinach chopped
  • 0.5 cup Kalamata olives sliced
Herb vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 clove garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt to taste
  • pepper to taste

Method
 

Cook and cool the pasta
  1. Cook the rotini or penne pasta according to the package directions, then drain it well.
  2. Rinse the pasta with cold water until cool, then drain again so it won’t dilute the dressing.
Make the herb vinaigrette
  1. Whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper until combined.
Assemble and coat
  1. Combine the cooled pasta, chopped sun-dried tomatoes in oil, crumbled feta, chopped spinach, and sliced Kalamata olives in a large bowl.
  2. Pour the herb vinaigrette over the salad and toss gently to avoid breaking up the feta too much.
Chill and finish
  1. Refrigerate the salad for at least 1 hour before serving.
  2. Toss again before serving and adjust seasoning with more salt and pepper if needed.

Notes

Pro tip: rinse the pasta well with cold water so it cools quickly and stays firm when chilled. Refrigerate covered for up to 4 days; the texture softens slightly over time. Freezing isn’t recommended because the spinach and feta can change texture. For a dairy-light option, swap feta for a plant-based feta-style crumble and keep the vinaigrette the same.