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pesto pasta salad with sundried tomatoes in a glass bowl overhead

Easy Pesto Pasta Salad with Sun-Dried Tomatoes Recipe

Mallory
This Pesto Pasta Salad with Sun Dried Tomatoes is a must-make for a summer party! It has the best combination of flavors with a creamy pesto dressing and it all comes together easily in less than 20 minutes! 
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Prep Time 5 minutes
Cook Time 10 minutes
Course appetizers and side dishes
Cuisine Mediterranean
Calories 290 kcal

Ingredients
  

Pasta Salad Ingredients

  • 8 oz pasta, dry I use cavatappi shaped pasta or rotini chickpea pasta
  • 1½ cups cherry tomatoes, halved
  • ¼ cup sun-dried tomatoes packed in oil, chopped
  • 1 cup arugula
  • ½ cup red onion, chopped
  • ½ cup black olives, halved
  • ½ cup mozzarella balls I use "little ones"
  • ½ teaspoon red pepper flakes
  • ½ cup artichoke hearts, chopped optional

Homemade Pesto Ingredients (or use ¾ cup store-bought pesto)

  • ¼ cup pine nuts
  • 2 cups fresh basil leaves
  • 3 tablespoon lemon juice 1 large lemon
  • 1 clove garlic
  • ½ cup parmesan, grated
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon kosher salt more to taste
  • ¼ teaspoon black pepper

Instructions
 

  • Start by cooking your pasta in a large pot according to the package directions. Be sure to salt your pasta water! If you prefer al dente pasta, cook it 1-2 minutes less than the box calls for. When the pasta is done cooking, drain it and rinse it under cold water to stop the cooking process. Toss it in a drizzle of olive oil or pasta water and let it cool to room temperature. 
  • Make the pesto by adding the ingredients to a food processor. Pulse until everything is blended to your liking, drizzling in the olive oil last.  
  • Half the cherry tomatoes and black olives and chop the artichoke hearts, red onion, and sun-dried tomatoes. 
  • To assemble the salad, add the cooked pasta and other ingredients to a large bowl. Pour the pesto on top and toss to combine, making sure it is well coated.

Video

Notes

*nutrition calculated using Banza rotini pasta.
Expert Tips
  • Add a bit of olive oil or pasta water to your pasta right when it finishes cooking to prevent it from sticking together.
  • I suggest using a pasta cut that has a lot of grooves so that you get some of the dressing in every bite!
  • Chop the vegetables into evenly sized pieces for equal flavor distribution!
  • Add the pesto just before serving if you're making this pasta salad in advance.
Meal Prep and Storage
  • Meal Prep: prep by making your own pesto in advance and store it in an airtight container for up to 7 days.
  • Refrigerator - store your leftover Pesto Pasta Salad in and airtight container in the fridge for up to 3-4 days.
Dietitian Tip
One of my favorite ways to add nutrition to simple recipes like this pasta salad is to add more vegetables like the cherry tomatoes and arugula in this recipe! They add even more flavor and texture and also add important nutrients like antioxidant and dietary fiber! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 290kcalCarbohydrates: 26gProtein: 11gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 420mgPotassium: 540mgFiber: 4gSugar: 4g
Keyword 30 minutes or less
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