I’ve made this Sun-Dried Tomato and Mozzarella Pasta Salad more times than I can count, especially when I want something that feels a little special without spending hours in the kitchen. It’s one of those recipes that looks impressive on the table but is actually very relaxed to put together. The flavors remind me of warm afternoons, good olive oil, and simple ingredients doing all the heavy lifting.
What I love most is how flexible it is. I’ve served it as a light lunch, a side dish for grilled chicken, and even as a make-ahead option for gatherings. It holds up beautifully, gets better as it sits, and always disappears faster than expected. If you like bold, savory flavors balanced with creamy mozzarella, this one is going to earn a permanent spot in your recipe rotation.
What You Need To Make This Recipe
Pasta:
Short pasta shapes like fusilli, penne, or rotini work best because they catch the dressing and tuck little bits of tomato and cheese into every bite. I usually go for a pasta with ridges to help everything cling nicely.
Sun-Dried Tomatoes:
These are the flavor powerhouse of the dish. I prefer oil-packed sun-dried tomatoes because they’re tender and intensely savory. They add a deep, slightly sweet tomato flavor that fresh tomatoes just can’t replicate here.
Fresh Mozzarella:
Soft, creamy mozzarella balances the boldness of the sun-dried tomatoes. Small mozzarella balls (bocconcini or ciliegine) are ideal, but you can also cube a larger ball if that’s what you have.
Olive Oil:
A good-quality extra virgin olive oil ties the whole salad together. Since the dressing is simple, the flavor of the oil really matters, so use one you enjoy.
Garlic:
Fresh garlic adds a subtle kick and depth. It doesn’t overpower the salad but gives the dressing a savory backbone.
Fresh Basil:
Basil brings freshness and a classic Italian aroma. It brightens the dish and keeps it from feeling too heavy.
Red Onion:
Thinly sliced red onion adds a gentle bite and a bit of crunch. If you prefer a milder flavor, you can soak it briefly in cold water before using.
Salt and Black Pepper:
Simple seasoning is all you need to bring everything into balance. Freshly ground black pepper makes a noticeable difference.
Ingredients List
- 12 oz (340 g) short pasta (penne, fusilli, or rotini)
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 8 oz (225 g) fresh mozzarella, bite-sized pieces
- 1/4 cup extra virgin olive oil
- 1 small garlic clove, finely minced
- 1/3 cup fresh basil leaves, torn or sliced
- 1/4 cup thinly sliced red onion
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
How to Make Sun-Dried Tomato and Mozzarella Pasta Salad
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. You want it tender but with a slight bite. Drain and rinse briefly with cool water to stop the cooking, then let it cool completely.
Prepare the Dressing
In a small bowl, whisk together the olive oil and minced garlic. Add salt and black pepper, tasting and adjusting as needed. This simple dressing lets the other ingredients shine.
Combine the Main Ingredients
In a large mixing bowl, add the cooled pasta, chopped sun-dried tomatoes, mozzarella, and red onion. Gently toss to distribute everything evenly.
Add the Dressing
Pour the dressing over the pasta mixture and toss again until everything is well coated. Take your time here so the oil reaches every corner of the bowl.
Finish with Basil
Add the fresh basil and give the salad one final gentle toss. Taste and adjust seasoning if needed before serving.
Tips for Making this Recipe
- Let the salad rest for 15–20 minutes before serving so the flavors can meld together.
- If the pasta absorbs too much dressing, drizzle in a little extra olive oil just before serving.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- Slice the mozzarella while it’s cold for cleaner cuts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQs
Can I make this pasta salad ahead of time?
Yes, it’s a great make-ahead recipe. Just add the basil right before serving for the freshest flavor.
What type of pasta works best?
Short, sturdy pasta shapes like penne, fusilli, or rotini are ideal because they hold the dressing well.
Can I use dry sun-dried tomatoes instead of oil-packed?
You can, but rehydrate them in warm water or olive oil first so they’re not too chewy.
Is this pasta salad served cold or at room temperature?
It’s best slightly chilled or at room temperature, which helps the flavors come through more clearly.
Can I add other vegetables?
Absolutely. Roasted bell peppers, olives, or arugula are great additions that pair well with the existing flavors.