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To make a tasty sun-dried tomato pasta salad, gather these simple ingredients: - 12 oz fusilli pasta - 1 cup sun-dried tomatoes in oil, chopped - 1 cup cherry tomatoes, halved - 1 cup baby spinach - ½ cup feta cheese, crumbled - ½ cup Kalamata olives, pitted and sliced - ¼ cup red onion, finely chopped - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 clove garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients give the salad a fresh taste. The sun-dried tomatoes and feta add rich flavors. Feel free to add your twist to this dish. Here are some optional ingredients for extra flavor or texture: - Grilled chicken for protein - Artichoke hearts for a unique taste - Capers for a briny kick - Fresh herbs like parsley or oregano These options keep the salad exciting. You can mix and match based on what you like. Understanding the nutrition in your salad can help you make better choices. Here are some key ingredients and their benefits: - Fusilli pasta: A good source of carbohydrates for energy. - Sun-dried tomatoes: Rich in vitamins A and C, plus antioxidants. - Baby spinach: Packed with iron, calcium, and vitamins K and A. - Feta cheese: Adds protein and calcium while being lower in fat. - Kalamata olives: Full of healthy fats and antioxidants. This salad not only tastes great but also provides important nutrients. Enjoying it can help you stay healthy. For the full recipe, check out the instructions to create this delicious dish. Start by boiling a large pot of salted water. Once it bubbles, add 12 oz of fusilli pasta. Cook it according to the package directions until it is al dente. This means it should still have a slight bite. When done, drain the pasta and rinse it under cold water. This helps cool it down and stops the cooking process. In a small bowl, whisk together the dressing. Mix 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 minced garlic clove. Add salt and pepper to taste. This dressing is key for flavor. Set it aside while you prepare the other ingredients. In a large mixing bowl, add the cooled pasta. Then, mix in 1 cup of sun-dried tomatoes, 1 cup of halved cherry tomatoes, and 1 cup of baby spinach. Next, add ½ cup of crumbled feta cheese, ½ cup of sliced Kalamata olives, and ¼ cup of finely chopped red onion. Pour the dressing over this mixture. Toss gently, making sure everything is well coated. Taste and adjust the seasoning if you need more salt or pepper. Cover the salad and chill it for at least 30 minutes. This helps the flavors meld. Before serving, give it another gentle toss and garnish with fresh basil leaves. For the full recipe, check the ingredients listed above. To make your sun-dried tomato pasta salad shine, focus on fresh herbs. Adding fresh basil or parsley can lift the taste. These herbs add bright notes and a nice aroma. You can also toss in red pepper flakes for a spicy kick. This little addition can make a big difference in flavor. Try to use high-quality olive oil, as it enriches the dish. Look for brands that are cold-pressed for the best taste. Lastly, let the salad chill before serving. This resting time helps all flavors blend well. Having the right tools makes cooking easier. Start with a large pot for cooking pasta. A colander helps drain the pasta quickly. Use a mixing bowl for combining all the ingredients. A whisk is handy for mixing your dressing smoothly. A sharp knife and cutting board work great for chopping veggies. Don’t forget measuring cups for accurate ingredient amounts. These tools keep your kitchen organized and make the process fun. One common mistake is overcooking the pasta. Aim for al dente to keep it firm. Rinsing it under cold water is also key. It stops the cooking process and keeps the pasta from clumping. Another mistake is not tasting the salad before serving. Always check if it needs more salt or pepper. Many people skip chilling the salad, but this step is vital. It allows flavors to mingle, making each bite delightful. Avoiding these pitfalls will ensure your salad is fresh and tasty. For the full recipe, check the detailed instructions above. {{image_2}} If you have food allergies or special diets, you can still enjoy this salad. Here are some easy swaps: - Gluten-free pasta: Use gluten-free fusilli instead of regular pasta. - Dairy-free cheese: Try a vegan feta or omit cheese for a non-dairy option. - Olives: If you dislike olives, replace them with artichoke hearts or capers. These changes keep the flavors bright and fresh while meeting your needs. To make your salad more filling, add proteins. Here are some tasty options: - Grilled chicken: Shred or chop grilled chicken for a protein boost. - Chickpeas: Drain and rinse a can of chickpeas. They add protein and fiber. - Shrimp: Cook shrimp and toss them in for a seafood twist. These additions turn this salad into a main dish. You can change this salad based on what’s in season. Here are some ideas: - Spring: Add fresh peas or asparagus for a crisp bite. - Summer: Toss in diced cucumber or bell peppers for a refreshing crunch. - Fall: Use roasted butternut squash or pumpkin seeds for warmth. Seasonal swaps keep your salad exciting and fresh all year round. You can find the Full Recipe for more ideas and details. To keep your sun-dried tomato pasta salad fresh, store it in an airtight container. Make sure to let the salad cool before sealing it. This helps prevent moisture buildup. You can also layer the ingredients in the container. This way, the dressing stays separate until you’re ready to eat. Always use a clean spoon to serve, so you keep it safe from bacteria. When stored properly, the salad lasts about 3 to 5 days in the fridge. The taste will improve as it sits, allowing the flavors to meld. However, the spinach may start to wilt after a couple of days. To enjoy the best texture, eat it within the first few days. Always check for any signs of spoilage before serving. Freezing sun-dried tomato pasta salad is possible, but not ideal. The texture of the pasta and fresh veggies can change after thawing. If you want to freeze it, omit the spinach and fresh tomatoes. Instead, freeze the pasta and sun-dried tomatoes with the dressing. When ready to eat, thaw the mixture overnight in the fridge. Add fresh ingredients just before serving for the best taste. The best pasta types for pasta salad are short shapes. Fusilli, penne, and farfalle work well. They hold dressings and flavors nicely. Fusilli, in particular, twists and grabs onto all the tasty bits. You can also use whole wheat or gluten-free pasta. Just cook it until al dente for the best texture. Yes, you can make sun-dried tomato pasta salad ahead of time. This salad tastes even better after it sits for a while. The flavors blend well together when chilled. Just cover it tightly and store it in the fridge. I recommend letting it chill for at least 30 minutes. However, you can prepare it a day in advance. Just remember to toss it again before serving. You can serve sun-dried tomato pasta salad cold or at room temperature. It makes a great side dish or a light main meal. Add some fresh basil leaves on top for a nice touch. You can also pair it with grilled chicken or shrimp for extra protein. This salad is perfect for picnics, potlucks, or easy weeknight dinners. Check out the Full Recipe for more details on how to prepare this tasty dish! In this blog post, I shared how to make a sun-dried tomato pasta salad. We explored the ingredients, including key options for customization and their nutrition. I walked you through cooking and preparing the salad step by step. I also gave tips to enhance flavor, avoid mistakes, and suggested variations and thoughtful storage options. In closing, remember that pasta salad is versatile and fun. Enjoy experimenting with it to suit your taste! Your next meal can be both simple and delicious.

Sun Dried Tomato Pasta Salad

Discover the delightful flavors of Sun Dried Tomato Pasta Salad with this easy recipe! Packed with fusilli pasta, sun-dried tomatoes, cherry tomatoes, baby spinach, feta cheese, and Kalamata olives, this salad is perfect for any occasion. With a simple dressing and fresh basil touch, it’s a dish you'll love. Click through to explore the full recipe and learn how to whip up this refreshing summer favorite in no time!
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Ingredients
  

12 oz fusilli pasta

1 cup sun-dried tomatoes in oil, chopped

1 cup cherry tomatoes, halved

1 cup baby spinach

½ cup feta cheese, crumbled

½ cup Kalamata olives, pitted and sliced

¼ cup red onion, finely chopped

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool.

    Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Set aside.

      Combine Ingredients: In a large mixing bowl, add the cooled pasta, sun-dried tomatoes, cherry tomatoes, baby spinach, feta cheese, Kalamata olives, and red onion.

        Add the Dressing: Pour the dressing over the pasta mixture and toss gently to combine all ingredients, ensuring everything is well coated.

          Taste and Adjust: Check for seasoning, adding more salt or pepper as needed.

            Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together.

              Serve: Before serving, give the salad another gentle toss and garnish with fresh basil leaves.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 6