Pasta Salad with Sun Dried Tomatoes

Hi, I’m Amanda, 35 years old, born and raised in the United States, and I’ll admit something right away I didn’t learn cooking the traditional way. I stumbled upon this Pasta Salad with Sun Dried Tomatoes recipe while scrolling through Facebook, and the comments were full of excitement. I tried it that weekend, and wow the tangy smell, creamy cheese, and zesty dressing totally won me over. Try the recipe and tell me how it turns out I’d love to hear from you!

Why You’ll Love This Recipe

This pasta salad is bright, refreshing, and hearty all at once. Every bite bursts with bold flavor from sun-dried tomatoes, savory sausage, briny olives, and tender artichokes. It’s the kind of dish that feels both cozy and lively — perfect for any season.

It’s also incredibly easy to make and even better the next day. Whether for potlucks, picnics, or quick dinners, it’s a crowd favorite you’ll keep coming back to.

Ingredients Detailed

• Zesty Italian salad dressing – Bright, bold, and full of tangy zip.
• Rotelle or rotini pasta, cooked and drained – Perfect for catching pockets of dressing.
• Yellow onion, chopped – Adds sharp, fresh contrast.
• Celery, thinly sliced – Crunchy and refreshing in every bite.
• Cojack cheese, cubed – Creamy, mild, and wonderfully melty in the mix.
• Summer sausage, cubed – Savory, hearty, and full of smoky richness.
• Artichoke hearts, quartered and drained – Tender and slightly tangy.
• Pitted black olives, drained – Earthy and briny, a classic pasta salad touch.
• Julienned sun-dried tomatoes, drained and chopped – Deep, concentrated tomato flavor.
• Sea salt – Enhances all the bold flavors.
• Ground pepper – Adds gentle warmth.
• Red pepper flakes – A little heat to wake everything up.
• Grated Parmesan cheese – Nutty and savory, perfect for finishing.

Directions (Step-by-Step Cooking Guide)

Step 1

Prepare all ingredients by chopping, slicing, and draining as needed. This is the moment when the colors start to brighten your cutting board and the aroma of sun-dried tomatoes fills the kitchen.

Step 2

Place everything into a large mixing bowl. As you fold the pasta with the meats, cheeses, vegetables, and dressing, you’ll notice how the dressing starts coating each piece. Be gentle but thorough so every bite gets flavor.

Step 3

Mix until the ingredients look evenly combined. You’ll start seeing the sun-dried tomatoes and olives peeking through the spirals of pasta, giving you a preview of how beautiful this salad will be once chilled.

Step 4

Cover the bowl tightly and let it rest in the refrigerator overnight. This step is where the magic happens—the pasta absorbs the dressing, the cheese softens slightly, and the flavors settle into harmony.

Step 5

When ready to serve, give it a fresh stir. You may notice the aroma shift as everything wakes back up from chilling.

Step 6

Serve chilled. The cold temperature enhances the bright tanginess of the dressing and the savory depth of the sausage and tomatoes.

Cultural or Technique Note

This dish leans into the heart of classic Italian-inspired pasta salads—those vibrant, ingredient-packed bowls often found at backyard gatherings and family potlucks. The combination of olives, sun-dried tomatoes, artichokes, and zesty dressing channels Mediterranean simplicity, where bold ingredients shine without complicated techniques. It’s comforting, familiar, and endlessly versatile.

Serving Suggestions

• With grilled chicken
• Alongside burgers or sloppy joes
• Paired with garlic bread
• With a fresh fruit salad

Pro Tips for Success

• Rinse the pasta under cold water to stop cooking and prevent mushiness.
• Letting it sit overnight deepens the flavors beautifully.
• Add olive oil and a sprinkle of salt and pepper before serving for a fresh finish.
• Choose pitted olives to keep prep quick and easy.
• The oil from the sun-dried tomatoes makes a great flavor booster.
• Fresh herbs like basil or chives brighten the whole bowl.

Common Mistakes to Avoid

• ⚠️ Using hot pasta – It absorbs too much dressing; cool it completely.
• ⚠️ Skipping the overnight rest – The flavor won’t be as rich or balanced.
• ⚠️ Not draining vegetables well – Excess liquid dilutes the dressing.
• ⚠️ Overmixing – Can break down softer ingredients like cheese and artichokes.
• ⚠️ Forgetting to season before serving – A quick taste test makes all the difference.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: Enjoy chilled or rewarm gently on low heat with a splash of water or broth if needed.

requently Asked Questions (FAQ)

Q1: Can I make this pasta salad ahead of time?
: Absolutely! In fact, it tastes even better the next day. Letting it sit overnight allows all the flavors to blend beautifully, so it’s perfect for parties or meal prep.

Q2: What type of pasta works best for this recipe?
: Rotini or bowtie pasta are great choices because their curves and ridges hold the dressing and toppings so well. You can also use large shells or macaroni if that’s what you have.

Q3: How can I make this recipe gluten-free?
: Just substitute your favorite gluten-free pasta. Make sure to rinse it gently under cold water after cooking to keep the texture firm and prevent sticking.

Q4: Can I freeze this pasta salad?
: Yes! Since it doesn’t contain any mayo or cream, it freezes well. Store it in an airtight container for up to 3 months, then thaw in the fridge and stir before serving.

Closing Paragraph

This Pasta Salad with Sun Dried Tomatoes is one of those dishes that becomes part of your regular rotation without you even realizing it. It’s bold, bright, satisfying, and incredibly easy to prepare ahead of time. I hope it finds a place at your next gathering—or simply becomes something comforting you enjoy at home. Feel free to make it your own and share your version with the people you love.

Final Thoughts

Every time I make this pasta salad, I’m reminded of how comforting simple ingredients can be when they come together just right. I hope this becomes a recipe you reach for again and again, whether you’re feeding friends or just treating yourself. Thanks for cooking with me today.