Sun-Dried Tomato Pasta Salad

If you’re looking for a pasta salad that brings a fresh twist to your table, this Sun-Dried Tomato Pasta Salad is just what you need. With its vibrant mix of sun-dried tomatoes, marinated artichoke hearts, and fresh basil, every bite is bursting with flavor. It’s simple to prepare and makes a perfect side dish for any meal, whether it’s a casual weeknight dinner or a festive summer celebration. For a different flavor profile, try our Southwest Pasta Salad.

Love a good pasta salad? This version combines savory sun-dried tomatoes, tender pasta, fresh vegetables, and a bright lemon and olive oil dressing. Our Really Good Pasta Salad is another flavorful choice for cookouts and potlucks.

Even if you’re a fan of a classic chicken pasta salad, this version offers a creative Mediterranean-inspired twist. Sun-dried tomatoes bring concentrated tomato flavor, while artichokes and feta add a tangy contrast.

The colorful ingredients make it a useful addition to a holiday table alongside a fresh Thanksgiving Salad, or a summer lunch.

Why You’ll Love This Recipe

• This pasta salad is bursting with flavor! Sun-dried tomatoes, marinated artichoke hearts, and fresh basil create a rich, savory combination with plenty of texture.
• This Sun-Dried Tomato Pasta Salad is incredibly simple to put together. With a little chopping and stirring, you’ll have a flavorful dish for busy weeknights or gatherings.
• It’s easy to customize. Swap feta for goat cheese or add diced cooked chicken for extra protein, while keeping the original recipe as your starting point.
• Whether you’re hosting a summer BBQ, packing a picnic, or preparing lunch, this versatile pasta salad pairs with many main dishes.

Sun-Dried Tomato Pasta Salad Ingredients

Let’s start by gathering the ingredients for this Sun-Dried Tomato Pasta Salad. If you want another simple variation, compare our Easy Pasta Salad.

• Farfalle Pasta: Bow-tie pasta holds the dressing and colorful ingredients in every bite.
• Sun-Dried Tomatoes: Add concentrated, savory tomato flavor.
• Marinated Artichoke Hearts: Bring a tender texture and tangy flavor.
• Feta Cheese: Crumbled feta adds a creamy, salty note.
• Garbanzo Beans: Also called chickpeas, they add texture and protein.
• Cherry Tomatoes: Add freshness, sweetness, and color.
• Baby Arugula: Its peppery flavor helps balance the richer ingredients.
• Fresh Basil: Adds a fragrant herbal finish.
• Extra Virgin Olive Oil: Forms the base of the dressing.
• Lemon Juice: Adds acidity and brightens the dressing.
• Sugar: An optional touch of sweetness to balance the lemon juice.
• Salt and Pepper: Season to taste.

Although this combination makes a delicious pasta salad, you can switch up the optional add-ins to suit your preferences. If you’re planning a barbecue, our 25 BBQ Salads for Summer collection offers more ideas for the table.

How to Make Sun-Dried Tomato Pasta Salad

If you can chop and stir, you can make this salad. The printable recipe card below contains the complete instructions and the exact ingredient quantities.

Cook the farfalle according to the recipe card, then allow it to cool before combining it with sun-dried tomatoes, artichoke hearts, feta, chickpeas, cherry tomatoes, arugula, and basil. Toss with the olive oil and lemon dressing until evenly coated.

Let the pasta cool enough that the arugula and feta maintain their texture. Gently toss rather than aggressively stirring the mixture, especially once the softer ingredients have been added.

While it will still be flavorful the next day, preparing this recipe a couple of hours before serving helps the arugula stay fresh. Keep it refrigerated until you’re ready to serve.

Recipe Tips and Variations

Use your preferred farfalle pasta and cook it just until tender. Cool it before adding the more delicate ingredients. For a different cheese, try goat cheese or shredded Parmesan instead of feta.

You can also substitute diced cooked chicken for garbanzo beans or add extra protein as an optional variation. These changes are ideas for adapting the salad, not replacements for the ingredients in the original recipe card.

If you prefer a salad with a different protein-and-vegetable combination, California Cobb Pasta Salad is another option.

What to Serve with Sun-Dried Tomato Pasta Salad

This pasta salad is a versatile side for weeknight meals, summer BBQs, picnics, and potlucks. The lemon dressing and vegetables pair naturally with grilled chicken, shrimp, or another savory main dish.

For a complete dinner, serve it alongside Sheet Pan Chicken Fajitas. For a smaller gathering, crispy Grit Cakes can offer a warm contrast to the chilled pasta salad.

If you’re planning a seafood meal, a fresh Jerk Shrimp Cobb Salad is another colorful option for a buffet where guests can choose between dishes.

Storage and Make-Ahead

This salad can be prepared a few hours ahead. Cover and refrigerate it, then add the arugula shortly before serving when possible to maintain its crisp texture.

The original recipe recommends storing leftovers in an airtight container in the refrigerator for up to two days. The arugula may wilt during storage, but the flavors will still be enjoyable.

Keep perishable pasta salads cold during serving and refrigerate promptly. For official guidance, consult FoodSafety.gov’s guidance on keeping cold foods safe.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! You can prepare it a few hours in advance. Keep the salad refrigerated and add the arugula right before serving when possible to maintain its crispness.

What can I substitute for feta cheese?

Try goat cheese or shredded Parmesan. Both provide a savory finish, although the flavor and texture will differ from feta.

Can I add more protein to this salad?

Yes! Diced cooked chicken, shrimp, or cooked bacon are possible add-ins if you want a more filling salad.

How long will leftovers keep?

The original recipe recommends keeping leftovers in an airtight container in the refrigerator for up to two days. The arugula may soften as the salad sits.

Can I make it without garbanzo beans?